Confetti Chicken

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    Rexford

  • 1

    Rexford

Confetti Chicken

This is one of my favorite and very flavorful chicken recipes and easy to make.

2 Tbls olive oil

tsp clove garlic, crushed

2 lbs meaty chicken pieces

6 small to medium red potatoes*

1 tsp rosemary

salt, pepper, and paprika

1 bunch green onions

1 sweet red pepper, chopped

2 1/2 tsp lemon juice

2 Tbsp Madeira or white wine

cooked egg noodles

Preheat oven to 375°. Mix oil and garlic. Arrange chicken and potatoes in a shallow roasting pan or cast iron frying pan. Brush well with oil making sure you get some of the garlic pieces, sprinkle with half the rosemary, salt & pepper and paprika to taste. Bake 25 minutes. Remove from oven, turn chicken and potatoes; Sprinkle with remaining rosemary, salt and pepper to taste. Bake 25 minutes longer. Chicken should be crisp and lightly browned. Sprinkle green onions & pepper over chicken. Bake 10 more minutes. Place egg noodles on a warm platter, remove chicken, potatoes and vegetables and place over noodles. Then pour lemon juice and wine into roasting pan and make a gravy by boiling with some water to remove the juices, pour gravy over chicken. You can thicken the gravy with cornstarch or flour mixed in a bit of water.

* If you use medium sized potatoes cut into small wedges.

I prefer to use a cast iron frying pan.

— Barbara Rexford

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