Reply to recipe for roasted cut up chicken with onions, etc

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[quote=Anonymous]This is so easy, and so good.

Cut a bunch of potatoes into 1/4" to 1/3" slices.  Yukon golds work well.  
Cut a bunch of onions into 1/3 to 1/2" slices.  Use sweet onions if you like (Vidalia, Maui, Walla Walla), but really any onions will do.

Oil the bottom of an electric skillet or large cast iron skillet.  
Half-fill the skillet with loosely stacked/scattered potatoes and onions.  
Arrange your chicken pieces, skin on, on top.  You can use all thighs, thighs and drumsticks, or mixed parts.  You don't want to use all white meat here--make at least half of it dark.  
Generously salt and pepper all over the top.

If it's an electric skillet, cover it, and cook at 350.  If it's a cast iron skillet, put it in a 350 oven.

Cook till done--roughly an hour, depending on how much you've got in there. 
That chicken fat should render down and flavor the whole shebang.  Serve each person a chicken piece, a scoop of chicken-y taters 'n' onions, and some kind of green vegetable.

You can also do this with sweet potatoes.  Different flavor, but still good.  I prefer with the yukon golds.  [/quote]

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