…retains more juices.
Serving
Place a portion of the creamy potatoes and onions on each plate and add a roasted chicken leg or a piece of a chicken quarter. Finally, drizzle everything with a little of the creamy pan juices.
The dish is filling on its own, but you can complement it with a simple vegetable salad, pickles, or fresh cucumber.
Tips for the best results
Slice the potatoes to an even thickness so they soften at the same time.
Pat the chicken skin dry before seasoning; this helps it crisp up better.
Pour the cream around the potatoes rather than leaving it on top of the chicken.
Do not overcrowd the roasting pan and arrange the meat pieces skin-side up.
If using large chicken quarters, allow for a longer roasting time.
Always ensure the meat is thoroughly cooked before serving.
Storage and reheating
Let leftovers cool and store them in an airtight container in the refrigerator. When reheating, ensure both the meat and potatoes are heated through thoroughly. The chicken is best reheated in the oven, which allows the skin to crisp up slightly again.
Conclusion
Chicken roasted on potatoes with cream is…
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