Tuscan Roasted Chicken Cacciatora with Potatoes


Really yummy!

Leaves from 4 branches of parsley
Leaves from 6 branches of basil
8 large cloves garlic, peeled
2 medium red onions, cut into sixths
2 tbs. extra-virgin olive oil
3½ pounds cut up chicken
Freshly ground salt and pepper
2/3 c. oil-cured Kalamata olives
4 medium red-skinned potatoes, cut into sixths (optional – substitute sweet potatoes)
2 large red peppers, cut into 2-inch wedges
6 tomatoes, crushed
1 c. dry white wine
1 large lemon, halved

Preheat oven to 400°.  Mince together the herbs and garlic.  In a large bowl, toss herbs and garlic with all other ingredients except the wine and lemon.  Spread in a large shallow roasting pan.

Roast for 30 minutes, moisten everything with the wine, and continue roasting another 30-40 minutes, or until the chicken reaches an internal temperature of 170 degrees. Baste everything with the pan juices and turn several times during roasting.

To serve, pile on a platter, moistening the chicken and vegetables with the pan juices; squeeze the lemon over the chicken and serve.

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