Roasted Chicken Backs with Herbed Potatoes
September 18, 2025 • 0 comments
A cozy, one-pan dinner made with chicken backs, potatoes, carrots, and onions roasted until golden and flavorful. Season with herbs or your favorite spices for a budget-friendly, family-style meal that’s perfect for fall.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 lbs.) Chicken Back Bundle - 20lbs
- (4 large) Potatoes, cut into wedges
- (3 large) Carrots, cut into chunks
- (1 large) Onion, cut into wedges
- (3 tbsp) Olive Oil
- (1 tsp) Dried Rosemary
- (1 tsp) Dried Thyme
- (1 tsp) Garlic Powder
- (1 tsp) Salt
- (1/2 tsp) Black Pepper
- (optional) Fresh Lemon Juice
Directions
- Preheat oven to 400°F (200°C).
- Pat chicken backs dry, then season with salt, pepper, garlic powder, rosemary, and thyme.
- Toss potatoes, carrots, and onion with olive oil, salt, and pepper.
- Spread chicken and veggies on a baking sheet in a single layer.
- Roast for 45–55 minutes, stirring vegetables halfway through, until chicken reaches 165°F and veggies are tender.
- Rest for a few minutes before serving. For extra brightness, squeeze fresh lemon juice over the top.
Serve as a one-pan meal or pair with a crisp side salad.
Original Recipe from Seven Sons
