Tuesday, November 13, 2012

Roasted Chicken with Fancy Potatoes

3 chicken breasts - bone in, skin removed
3 chicken thighs - bone in, skin removed
1 small vidalia onion
6 large carrots
3 parsnips
1 lb. fancy potatoes
4 TBSP Extra Virgin Olive Oil (EVOO)
a pinch of salt, crushed black pepper, thyme, dried rosemary, dried ginger

Preheat oven to 400 degrees.  Serves 6
Measure 2 TBSP EVOO into the bottom of a casserole dish to coat.

Peel, cut and mix all veggies and spices with remaining EVOO.
Place chicken top side down in casserole dish to coat with oil and then turn right side up.
Pour veggies and spices over chicken
Bake for 1 hour, uncovered, stirring occasionally.
I had guests for dinner when I served this dish and never got a photo of the finished product:(  It's a wonderful casserole to make for a casual dinner party as you can prepare and refrigerate the dish several hours ahead.  That way you can enjoy your guest.  We enjoyed this casserole with baked butternut squash, roasted mushrooms and steamed haricot-vert on the side(and several bottles of wine too)
Everyone enjoyed the meal and there weren't any leftovers!

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