I can smell my Bubbie’s (Yiddish for Grandmother) kitchen as I write out this recipe. There is really nothing special about it except this was a specialty at her house growing up. It may seem a little overcooked to some, but it was always perfectly falling off the bone, melt in your mouth, chicken. Even the white meat was worth eating.
I swear the trick to all of this is the basting every 15 minutes mentioned below. Everything in the pan stays moist, the skin on the chicken gets nice and crisp and the chicken really does taste amazing.
This can be made with a whole chicken or just the pieces you want to eat. Bear with me on this recipe because it has no measurements. I make it solely on the blend of colors of the spices.
- 4 Leg Quarters or Whole Chicken
- 4 Medium Russet Potatoes, sliced into quarters
- 1/2 carton of mushrooms, slices
- 1/2 onion, sliced into rings
- Garlic Powder
- Minced onion
- Chicken Broth
Preheat oven to 400 degrees
Place sliced potatoes, mushrooms and onion rings, in that order, at bottom of a roasting pan.
Generously season with salt, pepper, garlic power, paprika, and minced onion.
On a cutting board, season chicken, on both sides with salt, pepper, garlic powder, paprika and minced onion. Place on top of the vegetables in roasting pan.
Top chicken with parsley. Add chicken broth to pan until 1 inch deep. You will need more chicken broth later as the broth evaporates.
Cook chicken for 30 minutes uncovered. Remove to baste and add broth as needed. Cook another 15 minutes and baste. Repeat until chicken has cooked for 1 hr. If cooking a whole chicken, it may take up to 1 hour 15 minutes.
Serve with potatoes plated with chicken. Fill gravy boat with bottom drippings.