-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
Recipe from Kathy Lovering of Franklin, Ky.
Total Time: 35-45 minutes prep, cooking time varies depending on size of chicken
1 whole 7-9 lb roasting chicken
8 potatoes, peeled & thin sliced
1C of milk
Garlic powder
Italian Spices
Vegetable or olive oil Margarine
1. Get a 9x12 glass baking dish and put margarine all around the inside of the dish. Cook the thin sliced potatoes on the stove with the milk until they are almost cooked.
2. Drain, then layer potatoes in the dish, sprinkling garlic power and Italian spices on each, to taste.
3. Then take the chicken, remove giblets and place on top of the potatoes, season with oil, garlic powder and Italian spices.
4. Put it in the oven and bake until the chicken is completely cooked.
5. Remove the chicken from the potatoes when it is done and put the potatoes back in the oven to brown. When done, serve. And enjoy!
Servings: 4-6
Comments: Everyone I give this recipe to loves it.
