Monday, March 9, 2009

Oven Roasted Chicken with Potatoes

One of my family's comfort foods is roast chicken. I've perfected the recipe, so I want to share it with you.


--Chicken, your choice (I normally use a whole chicken or bone-in chicken breast, but thighs and legs work just as well)
--4 or 5 medium potatoes, skins on, cut into cubes
--Handful of carrots (or any other veggie you may want to use)
--1 pkg. dry onion soup mix
--several sprigs of fresh herbs (I like rosemary and thyme the best)

Preheat oven to 375 degrees.

Scrub potatoes well then cut into cubes (I cut in half and then in half again). Coat potatoes with half the onion soup mix and then place in the bottom of a baking dish. Add carrots or other veggies you may be using. Then coat the chicken with the remaining soup mix and place on top of veggies. Cover dish and bake for 45 minutes. Then uncover dish, sprinkle with fresh herbs and cook an additional 20 to 25 minutes, or until potatoes are tender and chicken reaches 170 degrees on a meat themometer.


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