Dinner can be effortless and also fancy! Here is a quick recipe you can make ahead of time, place in the fridge and bake after you get home from work, yoga, whatever. Super easy plus cooking with fresh herbs reminds me of summer and the aroma of those herbs in our garden.
Ah, distant memories with all this snow! I try to remind myself one dish at a time..
Here’s what you need:
– 1 small pack of organic chicken drumsticks (5)
– baby red potatoes (maybe 10 small, 1-2 Russet potatoes) OR small bag of fingerling potatoes
– rosemary (fresh)
– dill (fresh)
– garlic clove
– olive oil (flavor-infused is best)
– 1 lemon – juice plus zest
– 1 vidalia onion
Line pan with Olive oil. Chop the fresh herbs, set aside. Wash chicken, pat dry. Salt, pepper and season chicken drumsticks on both sides. Place chicken in pan. Season skin with cayenne pepper, garlic salt, rosemary, dill, lemon zest (use a cheese grater to shred), lemon juice, I even use a little “mrs dash” lemon seasoning (no salt) and 1/2 tsp finely chopped garlic (garlic powder is ok). Get in under the skin if you can as well. Toss potatoes in salt, pepper, olive oil, dill, rosemary, lemon zest, cayenne. Slice onion into quarters, place along edges.
Cook for 30 minutes at 400°F. Lower the heat to 350°F and bake the chicken for 10-30 minutes more until juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F and the thighs 170°. If your chicken pieces aren’t browning you can put them under the broiler for the last 5 minutes of cooking, until browned. Serve with any vegetable, salad or broiled carrots.
Glazed Whole carrots: Preheat oven to 400 degrees. Place carrots in separate pan (use the ones with green tops, or long carrots. Not baby carrots). You can peel if you want, I don’t, but up to you! Drizzle olive oil, agave (or honey) and sprinkle with coarse sea salt/ pink himalayan rock salt. Bake for 25 min until soft. Sweet and salty carrots. mm.
The Next Day: Making home fries with left over roasted potatoes is my fav. If you have any left over, throw a bit of butter in the pan on high. Chop remaining seasoned potatoes into small pieces. Sear until browned. Top with fried egg. Breakfast is served.
Chicken Salad: Chop chicken breasts or left over leg meat. Add low fat mayo, fine diced walnuts or sliced almonds, red grapes cut in half, scallion, salt, pepper.