All the flavors of a clambake in one pan. Roasted chicken in clam juice with chopped clams and potatoes.
4 large bone-in, skin-on chicken breasts
2 sweet potatoes, peeled and cut into chunks
6 red potatoes, cut into chunks
1 small bottle of clam juice
2 cans minced clams, juice and all
4 tablespoons butter, cut into small pieces
Preheat oven to 400 degrees. Arrange chicken in a roasting pan. Place potatoes all around. Pour clam juice and minced clams over the top. Season with salt and pepper. Put pieces of butter on top. Cover with heavy foil and bake 45 minutes. Remove foil and bake 20 minutes more. Serves 4. Serve with bread for dipping.