A chicken dish your family will love to come home to.
As my family has grown a lot has changed over the years, but I have always loved to cook. There is just something serene and natural about taking the time to prepare a hearty and nutritious meal for the little loves of my life. I even keep a journal of our family favorites so I can reference them easily and make weekly meal plans. And, yes, chicken typically ends up in the mix 2-3 times each week. It’s just easy, budget friend, and everybody (at every age) likes it! Win, win, win! There is one chicken recipe we all absolutely love and never grow tired of. This dinner staple is Rosemary Roasted Chicken & Potatoes. I make it so often, I started keeping fresh rosemary in a small garden outside my back door. My kids love going out and picking off a small handful of rosemary leaves. This hearty, one-pot meal is fairly easy to prepare and house fills up with an amazing warm smell! My kids (and Hubby too) love walking in the door to the fragrant smell of rosemary and other herbs roasting in the oven. After the bustling buzz of phones and laptops and running from place to place – it is so rejuvenating for the spirit of our family to come together at the dinner table and reconnect over a hearty satisfying meal.
- 6-8 Chicken thighs, boneless and skinless (*see brine option below)
- 1 pound small red potatoes, roughly chopped into bite-size pieces
- ½ pound of other root vegetable of choice (carrots, parsnips, sweet potatoes)
- 2 -3 tablespoons of olive oil
- 2 teaspoons of paprika
- 2 teaspoons of rosemary
- 1 teaspoon garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon salt
- ½ teaspoon ground pepper or to taste
- 1 tablespoon hot sauce or Worcestershire (optional per your taste preference)
- Turn Oven to 425F. Lightly oil or spray oven proof dish or cast iron skillet. Place chicken and potatoes in dish. Toss herbs with olive oil (and optional hot sauce or Worcestershire) . Pour oil mixture over chicken and vegetables. Roast in the oven for 30 minutes while turning potatoes once or twice. Remove from oven and pierce chicken to make sure juices run clear. Serve with a small side salad, fruit, and/or whole wheat roll.
- *For a simple brine, gently stir ¼ cup of coarse kosher salt with 8-10 cups of water (I use my coffee pot for a quick measure) in a large bowl. Place chicken in the brine and refrigerate for 2 to 4 hours. Pat dry before placing chicken in skillet or baking dish. The brine helps keep the chicken moist.