Lemon & Herb Roasted Chicken with Potatoes!

Happy Good Friday!

Hope everyone had a wonderful week!  We are officially now in Spring, even though Mother Nature may be a little bit confused (there were flurries in Jersey this past weekend).  I like to look at it as Nature’s way of allowing us to appreciate the Spring season that much more.  (Always the optimist.)  Lord knows I enjoy all of the seasons, but I am super ecstatic for Summer, sundresses and beach trips with my adorable little nephew.  Cannot wait to see what his reaction is going to be like when he experiences sand for the first time!

But alas, I digress.  Let’s get back to the program, shall we?

With Easter only a few days away, you may be a bit stressed about food preparation and what type of main courses you should/could cook for dinner.  I like to create several options, as I have about 20 guests who attend Easter, and not everyone has the same tastes.  I will be cooking a traditional ham as part of the main course, but wanted to offer up another option for a protein dish in conjunction with the traditional ham.  So I tried out this lovely recipe of Lemon & Herb Roasted Chicken and Potatoes:

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It’s great, because you can cook a big batch with a bunch of veggies and you are knocking out your protein and side dishes at the same time! (High-five multi-tasking!)

Ingredients you will need for this yummy recipe:

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Ingredients:

6-8 Pieces of chicken with the bone-in – breasts and/or thighs

8-10 Carrots – chopped

2 Lbs. of potatoes (Red or Yukon) -cubed

1/4 Cup of Shallots – chopped

1 Lemon – quartered

1 Onion – sliced

3-5 Tsp of Olive Oil

1 Tsp. Garlic – minced

3/4 Tsp. Salt

1-2 Tsp. Paprika

1/4 Ground Pepper

1 Sprig of Rosemary – use just the needles

3 Sprigs of Thyme – use just the leaves

1 Tsp. of Coriander

First, preheat the oven to 350F.   While the oven is preheating, chop up the carrots, onion, shallots and the potatoes and put them in a big mixing bowl.  Add a little salt, pepper, Coriander and Rosemary and mix together with a spatula.

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Get out your largest, deepest (like where this is going… 😉 ) baking dish and pour the veggie concoction on the bottom.

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Next, rinse your chicken breasts in the sink and pat dry with a paper towel. Place each piece of chicken in the baking dish, on top of the veggies, with the skin side facing up.  We are going to create a seasoning to rub into the chicken to add some flavor.

In a small mixing bowl, combine the remainder of the olive oil, salt, pepper, and garlic and mix together with a spoon.  Use the spoon to evenly distribute the mixture over each of the pieces of chicken.  Make sure that each piece is thoroughly coated with olive oil and paprika, as this will give you that crispy golden brown skin we all love.  Rub the seasoning into the chicken with your hands to really work the spices into the meat.

Now take the lemon you quartered and generously squeeze the juice over the chicken and veggies.  (I like to add the leftover wedges of lemon in the baking dish to add more juice and flavor as the dish bakes.)

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Bake at 350F for 45 min.  Then bake for another 30-45 min at 450F.  Increasing the temperature will allow for the skin to become crispy, but only doing it for the second half will make sure that the inside of the chicken is still tender and juicy.  (Nobody wants dried up meat. Unless you’re in the mood for a Slim Jim.  But that’s not what we’re aiming for.)

Just a Little Tip (JLT): You know the chicken is done when you cut into it and juices run clear.

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And there you have it! Another healthy and flavorful meal that is sure to impress.

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As always, thank you for cooking with me on Stark Naked Cooking and have a Happy Easter! I look forward to seeing you next Friday for our next recipe!

Buen provecho!

-V
Yum

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