Wednesday, June 1, 2011

Baked Chicken & Potatoes Italiano

This recipe is courtesy of The Food Nanny. I like it because it's super simple, and there aren't too many ingredients. It's also healthy!

Baked Chicken & Potatoes Italiano

6 medium russet potatoes (about 2lbs), quartered lengthwise. (Peeling optional)
1 large white onion, thickly sliced
Olive or Canola Oil
6 chicken thighs
6 chicken drumsticks
2 Tbsp fresh rosemary leaves, or 2 tsp dried
Kosher Salt
Freshly ground black pepper

1. Preheat oven to 400 degrees.
2. Place the potato & onion pieces in a sheet pan or other large baking pan. Drizzle 2 Tbsp of the oil over them & stir to coat.
3. Remove the skin from the chicken pieces if desired. Rub oil over the chicken and place in pan between the potatoes & onions. Sprinkle w/ rosemary, salt, & pepper.

4. Bake for 30 minutes. Turn the potatoes & continue baking until the chicken is cooked through and the vegetables are tender, 15 to 25 more minutes. Transfer to large platter & serve immediately.

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