Monday, November 21, 2011

Roasted Chicken and Potatoes

Hi again,

For dinner a few weeks ago, I decided to make some simple roasted chicken and potatoes. It was so delicious! I liked the end results with the crispiness of the skin and the how the inside was so moist and juicy. Fresh herbs would be better, unfortunately I only had dried herbs, which still brought out the amazing taste. Not much to say about it, but do try it. I have provided the recipe and directions if you want to make this for lunch or dinner. Bon appetit!


6 Chicken Leg Pieces
6 Garlic Cloves, unpeeled
3 Large Potatoes, cut into 1 inch pieces
Juice of one small Lemon
3 Sprigs of Fresh Rosemary
4 Sprigs of Fresh Thyme
1-2 carrots, chopped
3 Tbsp of Extra Virgin Olive Oil (EVOO)


1) Preheat your oven to 450 degrees F.

2) In a large bowl, add the chicken pieces, lemon juice, fresh thyme, the two roughly chopped sprigs of rosemary, chopped carrots, 1 tbsp of EVOO and season with salt and pepper to taste. Mix everything together and let it marinade for a minimum of 20 minutes or up to  24 hours in the fridge.

3) In a large glass baking dish, add the cubed potatoes, remaining rosemary, garlic cloves (unpeeled), and 2 tbsp of EVOO. Season with salt and pepper to taste and toss the potatoes to ensure the oil is coating everything.

4) Arrange the chicken in the baking dish around the potatoes flat and bake for about 1 hour to 1 hour and 10 minutes.

5) You can squeeze out the garlic out of the skin as a paste to bring out more flavor with the potatoes and carrots afterwards.

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