Tuesday, March 4, 2008

Oven Roasted Potatoes and Chicken

Two baking sheets, about 10 minutes of prep and an hour in the oven and you have yourself a meal. Both girls LOVE these potatoes. They are as close as we come to french fries in this house. They are crisp on the outside and tender on the inside. Even I admit they are yummy with ketchup. If you have garlic or fresh rosemary on hand, both add wonderful flavor without being over powering.

I like to cook these potatoes and chicken together because they cook at the same temperature (most other vegetables need to be roasted at a higher temp). And the key to moist, flavorful chicken? You really need the kind with the skin and bones. Less healthy, yes, but oh so tasty. The chicken also makes great leftovers (salad, sandwiches, quesadillas, etc) so I almost always make extra.




Oven Roasted Potatoes
3 pounds yukon gold potatoes, unpeeled
2-3 cloves of garlic, minced (optional)
1 tablespoon rosemary, minced (optional)
extra virgin olive oil
kosher salt
pepper

Preheat oven to 350° degrees.

Chop potatoes into bite size pieces of roughly equal size. Arrange on a baking sheet. Add garlic, rosemary, olive oil, salt and pepper; toss well.

Roast until crisp and tender, about 1 hour to 1 and 15 minutes.


Oven Roasted Chicken
chicken pieces (breast or leg), bone in with skin on
extra virgin olive oil
kosher salt
pepper

Preheat oven to 350° degrees.

On a large baking sheet, arrange chicken (skin side up), drizzle with olive oil and sprinkle liberally with salt and pepper.

Roast until cooked through, about 35-40 minutes.

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1 comment:

  1. This is one of the best meals ever! Sounds so good right now that I am not feeling the best.

    ReplyDelete