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Reviewed Spanish Chicken and Potato Roast

Mar 19, 2012 in Food Network Community Toolbox on

This recipe was good. Five-hundred degrees was more than my smoke alarm could take, so I cooked this at around 450. It took about fifteen minutes longer than anticipated for the chicken to cook, but the potatoes and onions survived the extra cooking time without any trouble. I added frozen peas for the last fifteen minutes. We will be making ...

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