Tuesday, March 9, 2010

Italian baked chicken and potatoes

This dish is SOOOO delicious. The simplicity of the ingredients really brings it together, a true rustic beauty. It's just such a great example of how simple can be divine, especially in food.

The beauty is you do minimal work and let the oven do the rest.  I know this will become a requested dinner!

12-14 red potatoes, washed and quartered
2 medium white onions thinly sliced
1/4 cup olive oil
6 chicken breasts, halved
(the original recipe called for 6 thighs and 6 drumsticks, or 6 bone in chicken breasts. Feel free to use whatever you like. I don't like dark meat and simply always have boneless skinless chicken breasts on hand.)
2 tbs fresh rosemary (or 2 tsp dried, fresh is prefered)
coarse salt
freshly ground black pepper
2 tsp garlic powder

Preheat oven 400 degrees. Line a cookie sheet (with sides) with tin foil, you'll be grateful if you do this. It makes clean up a snap.  Place potatoes and onions on pan , drizzle with 2 tbs olive oil and work oil into veggies with hands, coating each piece. Rub the chicken in a bowl with remaining olive oil and add to pan of veggies. Now add salt, pepper, garlic powder, and fresh rosemary (removed from stems)  to the entire pan. Mix again with hands to cover everything evenly. I like to save a little rosemary and place it right on the chicken.

Bake for 30 minutes. Then turn veggies and cook for an additional 10-20 minutes until chicken is done. Mine only took an additional 10 minutes at 400 degrees convection.  Serve immediately.

Serve with favorite crusty Italian bread and a green salad.

Variation: Add baby carrots or peeled and quarted yams. So yummy! We love yams around here.

1 comment:

Sophie said...

Delicious and classic, looks like it'd quickly become a family favorite :).