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Wednesday, October 16, 2013

Roasted Chicken and Potatoes

 
Sometimes there's just nothing that will satisfy a craving for roasted meat and potatoes like, well ... roasted meat and potatoes.  This dish is full of flavor and is so incredibly simple to make.  Thyme, lemon, onions and a little white wine (chicken stock can be substituted) come together with a basic vinaigrette to beautifully and deliciously season the chicken and potatoes.

Everything cooks in one baking dish.  Your complete meal is ready to go without dirtying a ton of dishes.  We like this with a salad or some steamed green beans.

I like to use two or three large skin-on/bone-in chicken breasts (that I halve) for this.  But, you can cut up a whole chicken or utilize bone-in/skin-on thighs.  (I wouldn't recommend skinless and boneless unless you want dry meat.)

Yields 4 - 6 servings (depending on how many chicken pieces you use)


Ingredients:

2 - 3 pounds of chicken pieces (see recommendation above)
1 - 1 1/2 pound potatoes, cut into large chunks
1 - 2 onions, peeled and cut into large wedges
4 - 6 cloves of garlic, peeled and smashed
6 sprigs fresh thyme (or a pinch of dried thyme)
1 lemon, cut into 6 - 8 wedges
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup white wine or chicken stock
Salt, to taste
Pepper, to taste

Directions:

Preheat oven to 425 degrees.

Place the potatoes, chicken, lemon wedges, garlic and onions in a roasting pan or baking dish.  (The size of the vessel needed will depend on how many chicken pieces you have, but you'll want one on the larger side to ensure everything is spread out in an even layer for the most part.)

Combine the olive oil and vinegar in a small bowl.  Whisk to combine.  Pour mixture over the chicken and potatoes.  Season with salt and pepper.  Toss/stir to coat thoroughly.  Be sure the chicken is positioned with the skin side up.  Scatter the thyme sprigs around. Splash on the wine or chicken stock evenly across the chicken and potatoes.


Cover with foil and roast for 20 minutes.  Remove foil, rotate pan in oven and continue roasting for an additional 30 - 40 minutes ... or until chicken is cooked through and potatoes have started to brown up nicely.  You can use a fork to flip the potatoes once or twice during roasting just so that they crisp up a little more evenly ... otherwise they mostly crisp on the bottom.  Also, you can spoon some of the cooking liquid onto the chicken once or twice to keep it ultra moist.   If you find that the bottom of the pan is looking dry at any time during the roasting process, splash in a little more wine or stock.

Remove from oven and serve with pan juices.



21 comments:

  1. Comfort food! Can't wait to try. Thanks for sharing.

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  2. I have attempted roasted chicken using several different recipes and it always turns out dry and bland. I decided to give it one last chance tonight using this recipe, and it was absolutely delicious! (And so, so easy!) Thanks for sharing!

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    1. Hi, Melissa. I'm so thrilled that you enjoyed the recipe! Thank you so much for your feedback and for stopping by.

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  3. can u substitute with sweet potatoes

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    1. I don't see why not ... it would just be a preference thing since, obviously, the potatoes would yield a bit of a sweeter flavor to the dish.

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  4. Very good and flavorful! I'm not a good cook but this came out great. My husband is picky and he liked it!

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  5. It's in the oven right now!!! Smells amazing!

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  6. This is soo good! It smelled amazing while it cooked and it was delicious. It's also beautiful when it comes out of the oven. Dinner party worthy!

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    1. Awesome - so happy it was a big hit for you! Thanks so much for leaving feedback on the recipe. So appreciated! :)

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  7. This came out perfect! Thank you!

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    1. So glad you enjoyed the recipe! I love it because it's relatively simple and has simple ingredients, but is great for even company!

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  8. Ive got mine cooking as we speak.... smells divine! cant wait till its done.

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  9. I used sweet potatoes and carrots in mine, but everything else the same and it was delicious! Magnificent!! :) Oh, I used a Pinot Grigio for my white wine.

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  10. I made this for my family tonight. Such a quick and easy meal, but still delicious! I used my dutch oven and fit in 8 skin-on drumsticks. The house smelled amazing. My husband and I really enjoyed it and all three kids did too, so that's a big WIN!

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    1. So glad that the whole family enjoyed it! We just had this again this past week coincidentally and it's always a hit in my household, too! Thank you for the feedback.

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  11. Can this be done in my new casserole shaped crockpot?

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    1. Hi, Anna. I would be concerned that the chicken and potatoes wouldn't crisp up enough. I would think that everything would just kind of steam. But, I think the flavors would be great ... so, it would just be a matter of what your desired outcome is and your preference.

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  12. Mine turned out great but had a lot of liquid in the pan and wasn't as crispy. I make sure to measure, did I do something wrong? I don't have a roasting pan so used a large sauté pan instead.

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    1. I just know that you want to make sure the pan you use is large enough so everything is spread out in a single layer pretty much ... otherwise things tend to just steam more than brown/crisp up.

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