Wednesday, January 14, 2009

Rosemary Chicken and Roasted Potatoes

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Sometimes you need something simple, really simple. Something that is comforting and delicious. For me it was always roast chicken. No matter what age I was, roast chicken always did it for me. For starters, it will always fill up your home with the most delicious smells! I always told my friends that if they were expecting a boy to come over and they wanted to impress them...just stick a chicken in the oven and they will be floored!

A few weeks ago, as I was skimming Peter's Blog, I noticed the Greek chicken he did over potatoes. I was inspired! I used to do this all the time because I didn't have a roasting pan, so I just made a one dish meal and made my life easy.

My in-laws were coming over and because of traffic I only had an hour to make dinner. This was perfect. I threw a bunch of Yukon golds on the bottom of the pan then placed the chicken on top. The skin on the chicken was crispy and inside it was so very tender! The potatos were probablly some of the best I had had from the oven! And my house smelled like goodness for the next few days! I paired with a nice salad of tomatoes, cucumbers and red onions (my favorite) and toasted whole wheat bread. Unfortunately, the in-laws could not make it because of the bad weather. But my fiance' and I feasted like kings, he even gnawed on the bone a little...

Rosemary Chicken and Roasted Potatoes

1 Whole Chicken
5 Pounds of Yukon Gold Potatoes, Cut Into Bite-Size Pieces
5 Cloves of Garlic, (Mince 4 of Them)
5 Sprigs of Rosemary (4 Sprigs Chopped)
1/4 cup of olive oil
1/2 a lemon, juiced
1 Tbsp of Garlic Powder
Salt and Pepper

Preheat Oven to 450-degrees

1. Combine the olive oil, lemon juice, seasonings, and chopped rosemary.
2. Place the potatoes on the bottom of a pan with sides and toss it in half the olive oil mixture. Add minced garlic to the potatoes.
3. Place chicken directly on top of the potatos and rub the oil mixture on it. Then sprinkle with garlic powder. Fill cavity with remaining garlic clove, rosemary sprig and the juiced lemon.
4. Place in the oven for 35-45 minutes, depending on the size of the chicken, or until juices run clear.
5. Remove chicken from the pan and pour access juices from the cavity onto the potatos, stir potatoes gently to combine with all the juices. *My potatoes required just a bit longer cooking than the chicken. So at this point I stuck them back into the oven for about 15 minutes until they were soft on the inside.*


These potatoes really were incredible! It's amazing how sweet and tangy they were at the same time! I will definitley be going back to this next time I need a quick fix!

7 comments:

Peter M said...

Mila, the chicken and potatoes look awesome! Glad you found the inspiration and happy to be of service.
What's next?

Stacey Snacks said...

This is a weekly dinner in our house. Sometimes I change it up a bit, but it usually is your recipe minust the garlic!

Nina's Culinary Creations said...

Hi,
CONGRATULATIONS for your fabulous
blog! come and take your AWARDS!
XO,Nina

Proud Italian Cook said...

Mila, I love the smell of chicken roasting, this would be a nice Sunday dinner for today! Too bad your in laws missed out!

MONONOKE KITCHEN said...

A really beautiful and tasty blog you've got here, I adore your pictures!

Pam said...

Simple ingredients make the best recipes. Looks delicious.

Maria said...

This is my idea of comfort food, perfect for a lazy sunday!

Maria
x