If you’re looking for a great Sunday meal, be sure to try out these two recipes from Rania Harris!

Greek Potatoes

  • 3 pounds fingerling potatoes – scrubbed
  • Salt and freshly ground pepper
  • Paprika to taste
  • Garlic powder to taste
  • 6 tablespoons unsalted butter – cut into cubes
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Preheat oven to 400 degrees

Cut potatoes in halves, lengthwise and then in half crosswise. Put in a roasting pan and do not heap them onto each other. Season the potatoes with salt, pepper, paprika and garlic powder. Dot the butter over the potatoes and roast in the oven until they are browed and slightly crisp on the outside, but still soft on the inside – about 30 – 35 minutes. Watch not to burn the potatoes and serve immediately.

Serves: 6

Sunday Chicken

  • 1 – 4 pound roasting chicken
  • 1 bunch of thyme
  • 5 large sweet onions – cut into six pieces each
  • 15 large cloves of garlic
  • 2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 8 garlic croutons (see recipe)
  • Fresh thyme for garnish
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Garlic croutons:

  • Baguette of French bread
  • 2 garlic cloves cut into 1-inch slices
  • 2 tablespoons olive oil


Preheat oven to 400 degrees. Season chicken with salt and pepper inside and out and put the thyme in the cavity of the chicken. Scatter the onions and the garlic on the bottom of the roasting pan and place the chicken on top of the onions and garlic.

Roast the chicken, uncovered, for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 170 degrees.

Remove the pan from the oven and place the chicken on a cutting board with side wells, to catch the juices as it rests. Reduce the temperature to 250 degrees and place the roasting pan back in the oven to continue to caramelize the onions – about 10 to 15 minutes. The onions will be slightly crisp and almost melted.

Garlic croutons: slice the French bread into 1/2-inch slices and brush with olive oil – rub with the garlic pieces. Toast the croutons in a pre-heated 350 degree oven until golden brown – turn over and continue to toast until golden on both sides.

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To serve: Carve the chicken and platter – garnishing with additional thyme. Surround the chicken pieces with the croutons and the roasted garlic and onions. Drizzle the chicken with the pan drippings and serve immediately.