Thursday, July 19, 2007

Roasted Chicken and Potatoes

These are two very simple things I make, but both are so good. For the chicken, I take 2 bone-in split chicken breasts and put then in a baking dish. Rub a little olive oil on each one and sprinkle with your favorite spices (I use salt, fresh ground pepper, onion and garlic powders). Pour about a cup of chicken broth in the bottom of the baking dish and bake at 350 for about an hour and a half or so, until the chicken is cooked through. It comes out moist and delicious, with crispy skin on the outside.

For the potatoes, I toss cubed yukon gold potatoes with tons of fresh minced garlic, salt and pepper. Roast at 350 for an hour so they get nice and crispy.

It doesn't get much easier than that!


Amber said...

Looks like a wonderful dinner. I love roasted potatoes!!

Kayte said...

this looks wonderful. i must try this recipe soon!