Italian Chicken and Potatoes - KATV - Breaking News, Weather and Razorback Sports

Italian Chicken and Potatoes

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    Serge KrikorianDinner's Ready2 Servings2 Tbls. Extra Virgin Olive Oil, divided5 Tbls. Unsalted Butter, divided (NOT margarine)1 tsp. Minced Garlic1 Shallot, minced1 Pt. Grape or Cherry Tomatoes, cut in half lengthwise8-10 Leaves Fresh Basil, cut into ribbonsSalt Ground Black Pepper, to tasteGrated Parmigiano reggiano cheese, for garnish4 oz. Penne Pasta (or pasta of your choice), cooked according to package directionsOption Add-Ins: Diced Grilled Chicken, Sauteed Shrimp, sauteed sliced fresh...More >>
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    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
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    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>

Recipe from Kathy Lovering of Franklin, Ky.

Total Time: 35-45 minutes prep, cooking time varies depending on size of chicken 

1 whole 7-9 lb roasting chicken
8 potatoes, peeled & thin sliced
1C of milk
Garlic powder
Italian Spices
Vegetable or olive oil Margarine

1. Get a 9x12 glass baking dish and put margarine all around the inside of the dish. Cook the thin sliced potatoes on the stove with the milk until they are almost cooked.

2. Drain, then layer potatoes in the dish, sprinkling garlic power and Italian spices on each, to taste.

3. Then take the chicken, remove giblets and place on top of the potatoes, season with oil, garlic powder and Italian spices.

4. Put it in the oven and bake until the chicken is completely cooked.

5. Remove the chicken from the potatoes when it is done and put the potatoes back in the oven to brown. When done, serve. And enjoy!

Servings: 4-6
Comments: Everyone I give this recipe to loves it.

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