This recipe is adapted from Williams-Sonoma Cooking at Home. Their recipe calls for rosemary, thyme and russet potatoes. I used red potatoes and a turkey herb mixture. It lends itself well to flexibility. I'll be sharing what I did.

I used a free range chicken and it was delicious. My husband couldn't believe how moist and tender the chicken was the day after when we ate the leftovers. And my normally vegetarian 3 year old scarfed down two legs and a thigh. We might be making this dish more of...
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