“Montreal Chicken” Spiced Chicken with Potatoes

This is a fast, easy, delicious and flavorful chicken dish.  It comes together so quickly, and seems almost too easy.  It’s one of my favorites “go to” dinner dishes, especially when I’m pressed for time.  The combination of flavors of this spice mix and duck sauce blend so well, and the chicken is succulent and tender

“Montreal Chicken” Spiced Chicken with Potatoes and Carrots

Preheat the oven to 350*. 

In the bottom of a roasting pan (I prefer a real roasting pan to a foil pan for this recipe, as the chicken bakes and browns better in a roaster), arrange:

1 large onion, peeled and chopped

potato chunks, peeled (I like Yukon Gold potatoes for this recipe, but you can also use red or white potatoes if you have those on hand)

baby carrots

(There are no real amounts for this dish, as it depends on how many people you are serving.  Adjust the vegetables and chicken amounts according to the crowd.)

Over the vegetables, layer your bone-in, skin-on chicken pieces (see note below).

Generously and liberally season the chicken with McCormick Grill Mates Montreal Chicken Seasoning.  Smear the chicken pieces with duck sauce to coat.

Cover the roasting pan and your chicken is ready to go into the oven!

Bake, covered, for 90 minutes on 350*, checking the chicken half-way through baking, and basting with pan juices.  Then uncover the chicken and bake at least another 30 minutes, basting often with the pan juices, till the chicken is browned. 

Serve the chicken with the potatoes and carrots and a generous spoon of pan juices.

Note: I use dark meat chicken bottoms, but you can use a mix of dark and white together, if you prefer.  Keep in mind the white meat pieces bake faster and will be drier.  You can tent the white meat with foil when you uncover the roasting pan, if you want to keep it more moist.

Note: This dish works well alongside green beans, or a nice green salad. 

Don’t forget these other great chicken recipes:





Happy cooking and b’tay’avon!


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