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Roasted Chicken & Fingerling Potatoes
Copper Chef Bake and Crisp Pan
Recipe Type:  Chicken
Servings   4
2  pound  fingerling potatoes  
6  clove  Garlic   
2  tablespoon  olive oil  
2    large sprigs rosemary  
1  teaspoon  salt  
1  teaspoon  pepper   
8  pound  chicken  
2  tablespoon  olive oil  
1  teaspoon  Garlic powder   
2  teaspoon  salt  
1  teaspoon  pepper   
1  tablespoon  dried oregano  

1. Preheat oven to 350 degrees. 2. Insert the Easy Lift Tray into a Copper Bake and Crisp Pan. 3. Place the potatoes and garlic in the pan, in a single layer. 4. Drizzle 2 tablespoons of the olive oil onto the potatoes. 5. Remove the rosemary leaves from the sprigs and sprinkle over the potatoes. 6. Season with the salt and pepper. 7. Place the Crisping Basket over the potatoes. 8. Place the chicken on to the Crisping Basket. 9. Drizzle the olive oil over the bird. 10. Season the chicken with the remaining ingredients. 11. Bake for 2 hours, or until an internal temperature of 165 degrees.