Roast Chicken with Potatoes, Onions and Raisins
The unexpected sweetness as you bite into a raisin in this dish perfectly compliments the chicken, onions and potatoes. Roast Chicken with Potatoes, Onions and Raisins is the perfect family dinner or weekend entertaining recipe!
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 large onions (thinly sliced)
- 2 lb potatoes ((5-6 potatoes) peeled and cut into wedges)
- salt and pepper (to taste)
- 1/3 cup raisins
- 2 tbsp . olive oil (divided)
- 6 pc chicken legs with thighs (skin-on and bone-in)
- 1+1/2 tsp sweet paprika
- 2 tsp salt
- pepper (to taste)
- 6 bay leaves
- 1 cup white wine
Instructions
- 1
Place sliced onions and potatoes in a roasting pan and toss with 1 tbsp. olive oil, salt and pepper. Stir in the raisins.
- 2
Preheat oven to 375F. Combine paprika, salt and pepper and sprinkle evenly over both sides of the chicken pieces.
- 3
Heat 1 tbsp. olive oil in a large skillet and brown the chicken 3-4 minutes on each side. Place in the prepared roasting pan over the vegetables. Add the bay leaves. Pour the white wine around the edges of the pan, not over the chicken.
- 4
Bake in the preheated oven for 1 hour, flipping the chicken halfway, or until a thermometer registers 180F. For extra colour, broil for 2 minutes, flip the chicken and broil the other side for 2-3 minutes. Serve hot with the pan juices.