day before you intend to serve the dish, rinse
and trim the chicken and cut into pieces. Slat
and pepper on both sides. Lay the pieces flat,
skin side up in a glass baking dish and sprinkle
with the onion, garlic, and herbs. Mix the oil
and vinegar, pour over the chicken, then cover
with plastic wrap and refrigerate. Turn the
pieces once or twice while in the marinade.
Day of Serving:
Preheat oven to 375ºF. Sprinkle the potatoes
with the salt and pepper and coat with the olive
oil. Set aside.
the chicken from the marinade. Strain the marinade
through a fine sieve, and reserve for making
the potatoes in a large roasting pan, and the
chicken pieces skin side dwon, on top. Bake
for 30 minutes. Turn the chicken over, skin
side up, and baked for 40 - 45 minutes, or until
chicken is a golden brown with a crispy skin.
Remove to a platter and cover with foil to keep
the oven temperature to 450ºF and roast
the potatoes for 15 - 20 minutes, or until they
are soft in the center when tested with a fork.
Remove to the platter with the chicken and cover
with foil to keep warm.
the roasting pan on the stove over a medium
high heat. If the pan cannot be placed on a
burner, transfer the contents to a sauté
pan. Deglaze the pan with the strained marinade,
scraping gently to dislodge any browned bits
from the bottom. Add the stock and bring to
a boil, then cook for 5 minutes.
the cornstarch with the cold water until smooth
and add to the sauce in the pan, stirring well
(see tip below). Boil for 2 - 3 minutes, or
until thickened. Ladle some of the sauce over
the chicken and potatoes and place the remainder
in a gravy boat.
An alternative to the cornstarch paste can be
made from 2 tblsp. softened butter and 1 1/2
tblsp. flour. Add this to the boiling sauce