Chicken and Potatoes in the Stove

One might ask where else would you cook chicken. Microwaves weren't around in the Thirties so that can't be an option. Why not say "in the oven "? The stove was a source of room heat as well as cooking; therefore it makes sense to have one word for all options. Just change the preposition.
On the stove for frying
In the stove for roasting and baking
By the stove to get warm.
This is an extremely easy recipe to prepare and if it is done right the reward will be something delicious. New brides like this recipe because Mom or Mom-in-law will tell her all you have to do is stick it in the stove and cook it.

1 Broiler-Fryer 3 to 3 1/2 lbs or assorted pieces pre-cut.
3 to 4 large Idaho potatoes
Olive oil
Black pepper ground Salt to taste
Cut the chicken into serving pieces.
2 wings.2 drumsticks.2 breasts.
Cut the breasts in half to obtain a total of 8 pieces.
Place in large roasting pan. Pan must be large enough so that when the chicken and potatoes are placed in it there will be no crowding. Peel the potatoes. Cut into 8 lengthwise sections and place in between the chicken pieces and around the sides. Don't crowd. Sprinkle salt, black pepper and paprika over all pieces.
Drizzle olive oil sparingly over chicken and potatoes. Make sure everything has some oil but not too much.
Place in preheated 350 deg oven (the stove) for about one hour. Rotate the chicken and potato pieces after about 1/2 hour. Chicken and potatoes should develop a brown crust.
Serve with Italian Salad Greens (pre-packaged) drizzled with a little of the oil from the pan and a little vinegar. Get some crusty Italian bread and good Chianti.