6 medium Russet potatoes, peeled and quartered lengthwise
2 medium white onions, thickly sliced
1/4 cup olive oil, divided6 chicken thighs
6 chicken drumsticks(OR you can use 6 chicken breasts instead of the other cuts of chicken)
2 TBS FRESH rosemary leaves, or 2 tsp dried Coarse salt
Freshly ground black pepper
Preheat oven to 400 degrees
Place potato and onion pieces in a sheet pan and drizzle 2 TBS olive oil, stir/toss to cover them all.
Remove the skin from the chicken pieces if desired. Rub the remaining 2 TBS olive oil all over the chicken. Place Chicken among the potatoes on the baking sheet. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all. Bake for 30 min. Turn the potatoes and onions and continue baking until the chicken is cooked through and the veggies are tender, 15-25 more min. Transfer to a serving dish and serve immediately with a green veggie, and butter beans and bread.
2 TBS FRESH rosemary leaves, or 2 tsp dried Coarse salt
ReplyDeletethis should read: 2 TBS fresh Rosemary OR 2 tsp dried rosemary.
THEN course salt and pepper