This reminds me of an earthy French meal. Although it is simple enough, the flavor is great and is easy to through together with haricots verts (those are green beans) or a salad. I hope you enjoy!
Rosemary Baked Chicken with Potatoes
Ingredients
2 T. olive oil
1 T. paprika
1 1/2 t. fresh rosemary
1 t. salt
1/2 t. pepper
6 chicken thighs
red potatoes, washed and cut into 1-inch pieces
Preheat oven to 425. Mix the first five ingredients in a large bowl. Arrange mixture on a greased, foil-lined baking sheet. Bake potatoes for 15 mins. Remove from the oven, move potatoes to one side, and add chicken thighs to baking sheet. Return to oven and bake everything for 30-35 mins or until potatoes are tender and chicken is cooked through (potatoes may be a little crispy, but I like them that way!).
Serve with a vegetable or salad.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Wednesday, November 11, 2009
Thursday, September 3, 2009
Simple, Easy Roasted Red Potatoes
August and September are busy months in our household, so I typically slack off on cooking new, different kind of meals. However, my goal is to post more often, so I took this opportunity to look back over some of my tried and true recipes. Some, you might think, are easy breezy and hardly worth a formal "recipe" while others might be variation of dishes you make as weekly meals. Either way, I hope you find some of these weeknight recipes fun and worth your time. Here's the first one.
Roasted Red Potatoes
8-10 small red potatoes, washed and cleaned
one gallon size ziploc bag
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. (or more as you wish) garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. red pepper
1/4 cup good olive oil
Preheat oven to 400 degrees. Cut potatoes into quarters, making sure all pieces are about the same size. Meanwhile, combine spices,including salt and pepper, in a gallon size ziploc bag. Add olive oil to bag and shake up. Then, add potatoes to bag and shake again until spices and olive oil are evenly distributed onto potatoes. Dump contents of bag onto greased cookies sheet (can use aluminum for easier cleanup, just be sure to grease first). Bake at 400 degrees for 35-45 minutes, flipping potatoes halfway through cooking. Once a fork is easily inserted into largest potatoes, remove pan from the oven. Once removing pan from the oven, allow potatoes to cool 5 minutes before serving.
What I serve with: Almost anything, including: steak, chicken, fish, veggies, salad, etc. They are a great side for company too.
Roasted Red Potatoes
8-10 small red potatoes, washed and cleaned
one gallon size ziploc bag
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. (or more as you wish) garlic powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/8 tsp. red pepper
1/4 cup good olive oil
Preheat oven to 400 degrees. Cut potatoes into quarters, making sure all pieces are about the same size. Meanwhile, combine spices,including salt and pepper, in a gallon size ziploc bag. Add olive oil to bag and shake up. Then, add potatoes to bag and shake again until spices and olive oil are evenly distributed onto potatoes. Dump contents of bag onto greased cookies sheet (can use aluminum for easier cleanup, just be sure to grease first). Bake at 400 degrees for 35-45 minutes, flipping potatoes halfway through cooking. Once a fork is easily inserted into largest potatoes, remove pan from the oven. Once removing pan from the oven, allow potatoes to cool 5 minutes before serving.
What I serve with: Almost anything, including: steak, chicken, fish, veggies, salad, etc. They are a great side for company too.
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