Roast Chicken and Potatoes
Posted on | April 9, 2010 | No Comments
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With my stove out of commission for a couple of days this week, I had to find a way to get all my cooking done using just the oven and the rice cooker. Chicken, of course, is a perfect way to get that done. The problem is that roast chicken can tend to be a little boring if you cook it all the time, so it helps if you can find ways to jazz it up a little.
That’s why I like this rosemary flavored chicken and potatoes – easy, but it’s still something just a bit different. It’s great to make with little cocktail potatoes, but you can just cut up regular potatoes too, if that’s what you’ve got.
4 chicken thighs
1 lb of cocktail potatoes, cut in half
4 tablespoons of olive oil
1 tbsp melted butter
1 tbsp finely chopped garlic
3 tbsp chopped fresh parsley
1 teaspoon chopped fresh rosemary
salt/pepper to taste
Place your chicken and potato halves into baking dish. (If you’re using larger potatoes, cut them in smaller pieces)
Mix the rest of the ingredients, and pour the mixture over the top of the chicken and potatoes, making sure everything gets covered.
Let it sit for 10 minutes or so, then pop it in a 350F oven for 30 minutes. Turn the chicken over halfway through cooking.
Say ‘yum’ as you eat it.
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