Wednesday, October 13, 2010

Easy Chicken and Potato Bake

I made this tonight for dinner and thought that it was very, very good. It's really simple; the prep takes no time at all. I think that you could probably use whatever combination of herbs and spices that you like. You could certainly, for example, use lemon juice, olive oil, and oregano for a "Greek" take on things. It would also be nice to add sliced red peppers and garlic to the potatoes. I made this for 3-4 people, but by adding another potato and another chicken thigh per person you can increase the recipe.  Amounts are not too important in this recipe--it's the method.
Preheat oven to 375 Convect Roast or 400 conventional
For 3-4
4 chicken thighs
2 tbl extra virgin olive oil
2 tbl Marsala wine
2-3 tsp dry rosemary
salt & pepper
3 Idaho potatoes, peeled and sliced about 1/4 inch thick
1/2 onion sliced

In the fridge marinate chicken thighs in oil, wine, rosemary, liberal sprinklings of salt & pepper.  Let marinate at least 1/4 hour and up to all day. (If you're using any acid, like lemon juice, limit marination to 3 hours.) Line a roasting pan with Release aluminum foil and dump in potatoes and onions.  Sprinkle on a little olive oil and season with salt & pepper.   Dump in all the thighs and arrange skin side up.  Roast for about 1/2 hour or until nice and brown.  Reduce heat to 325 and roast another 15 - 30 minutes. Serve with a tossed salad for an easy meal.

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