Roasted Chicken & Potatoes

Right out of the oven

Final Picture

Hi friends!

It’s that time to share a recipe! A lot of my recipe’s come from Laura Vitale, I have mentioned her in my blog before. She is an excellent chef and her YouTube videos are fabulous! Although I changed up this particular recipe just a tad, it is still almost the same as Laura’s. I’ve been making this since I moved in with my husband and I have to say it is quite healthy… in addition, it is delicious, affordable and very filling! Look below for the recipe and enjoy the pictures!

Step 1 – Pre heat your oven to 425 degrees. Clean your chicken (do not take off the skin, it’s the best part!)
Step 2 – Marinate your chicken. In a bowl, add your cleaned chicken, teaspoon of salt, a teaspoon of pepper, table spoon of rosemary and a table spoon of thyme. (You can alternate the measurements depending on what you like) Laura’s recipe states that using fresh herbs tastes the best, I have only been using what I have on hand but it still tastes JUST as amazing.
Step 3 – In the marinate, also add a zest of one small lemon, and squeeze out the lemon into the bowl (make sure you catch the seeds). Also add a little bit of olive oil.
Step 4 – As your marinate sits, start cutting your potatoes. I used Yukon yellow potatoes because the skin is thin and I don’t have to peel the skin. Throw the potatoes into an oiled dish and add in your marinated chicken.
Step 5 – Add in 6 garlic cloves (unpeeled) into the dish as well as the lemon you squeezed out.
Step 6 – Throw the dish into your oven for exactly one hour at 425 degrees. Take it out, let it cool and serve straight from the dish!

What you may be wondering:

1. Why do you leave the peel on the garlic cloves? Well, since the oven is at a very high temperature you don’t want your garlic to burn… that would completely ruin the taste!
2. How long do you marinate your chicken for? You can do the marinating process the night before or even a week before, defrost it and put it in the oven if you like. I just leave my marinate out for 20-30 minutes as I’m cutting my potatoes and cleaning up the kitchen.
3. Can you provide exact measurements? I can’t, I really just guess and throw spices in the mix. Do what you think is best! If you like more pepper, add more pepper. If you don’t like thyme – don’t add thyme.. Maybe try Parsley, Dill, Oregon?
4. Can you use other types of potatoes? Of course you can, use whatever you have at home!

I served my chicken and potatoes with buttered rice and a nice spring mix! You can serve yours with anything, for example) Soup, yellow rice, pasta salad etc.

Try the recipe and leave your comments! Did you make different variations? Let me know!

Ps- Sorry about the un professional pictures, I have to pull out the Nikon next time!

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One thought on “Roasted Chicken & Potatoes

  1. Good Evening: I like to roast chicken thighs and potatoes for my weekly work lunches, preferably marinating the thighs overnight because I like strong flavors. I have had great results laying the thighs on a wire rack over a baking sheet. Aside from letting excess fat drip down and away, the skin seems to come out crispier. Throw a thigh, some potatoes, a few fresh vegetables into the lunch box, and I have a good meal that costs less than $2. Vonn Scott Bair

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