Monday, October 12, 2009

baked chicken with onions, potatoes, garlic, and thyme

(Apologies in advance for crappy pics)
And so who would've thought I've actually been cooking and not blogging? Well, admittedly, I didn't cook this one, I just supervised. But this dish is easy enough to throw together (literally, you just throw it all in the roasting pan) for your kitchen illiterate husband to make. And based on your meal standards, this may or may not be a complete meal. I would round it out with a nice green salad to make it complete. But again, easy. It's a set it and forget it kind of meal.

Hubs was actually the one to notice this recipe in my Everyday Food magazine from October. I often find myself flipping quickly through this magazine, but hubs found a bunch of recipes he wanted to try to make himself. This was the first one he tackled. After thoroughly enjoying this meal, here is our version adapted to our liking.

Source: Adapted from Everyday Food, October 2009

2-4 bone-in chicken breasts (1 per person)
1-1 1/2 lb new potatoes, halved (quartered if large)
1 red onion, cut into eighths
1 head garlic, cloves separated but left unpeeled
6 sprigs thyme
2 lemons, quartered
1/4 cup extra virgin olive oil
2 Tbsp balsamic vinegar
salt and pepper
1. Preheat oven to 450.
2. Throw chicken, potatoes, onion, garlic, thyme and lemons in roasting pan.
3. Whisk together olive oil and balsamic vinegar.
4. Drizzle the olive oil mixture over chicken and vegetables. Toss to combine.
5. Turn chicken skin side up.
6. Season with salt and pepper.
7. Pop into oven and roast until chicken is browned and cooked through, about 50 minutes.

To serve, we squeeze those roasted lemons on top of our chicken. To die for. Enjoy!


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Anonymous said...

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