Ingredients
2 large potatoes (about 1-1/2 pounds)2 teaspoons olive oil2 teaspoons Montreal steak seasoningCHICKEN:4 bone-in chicken thighs4 chicken drumsticks1 tablespoon hot water2 teaspoons butter1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1/4 teaspoon kosher salt1/4 teaspoon pepper
Preparation
Preheat oven to 450°. Cut each potato lengthwise into 12 wedges; toss with oil and steak seasoning. Arrange in a single layer in a greased 15x10x1-in. baking pan. Roast on a lower oven rack 30-35 minutes or until tender and lightly browned, turning occasionally.
Place chicken in a large bowl. In a small bowl, mix remaining ingredients; add to chicken and toss to coat. Transfer to a rack in a broiler pan, skin side up. Place on an oven rack above potatoes; roast 30-35 minutes or until a thermometer inserted in chicken reads 170°-175°. Serve with potato wedges.
