Italian Roast Chicken with Potatoes

So the other night I accidentally burned my hand on the oven rack while making this meal for my family, so I’m bloging the recipe to get even.  Or something.

Chicken
Potatoes
Olive Oil
Garlic
Italian Seasoning
Oregano
Basil
Lemon Juice

So as usual, we use the boneless, skinless frozen chicken breasts, but you can feel free to use whatever chicken pieces you want to.

While I defrost them in the microwave, I’m cutting the potatoes, one to two per person, depending on appetites.  You can cut them into thick chunks, but I prefer smaller chunks (an average potato gets cut into about 40 pieces).  Smaller chunks cook faster and have more surface area to absorb (and carry into your mouth) the flavors of the spices.  I dump them into a 9×14 pan, drizzle some olive oil over them, garlic (I use minced garlic from a jar for speed and consistency, but you can use chopped garlic in a jar or – gasp – chop it up yourself) – about two forkfuls, then mix thoroughly.  Sprinkle on the three spices (Italian seasoning, oregano and basil, in our case bought in bulk) very liberally, mix again and stick in the oven that you pre-heated to about 425.  (You did remember to preheat the oven, didn’t you?  Heh, neither did I…)

Ok, while the spuds are starting to cook, I start working on the chicken.  Take the defrosted chicken (or, if yours wasn’t frozen to begin with, take the chicken out of the refrigerator) and coat with olive oil and lemon juice.  Basically, I use a dinner plate, create a small shallow lake of lemon juice and olive oil in just about equal proportions, and coat the meat with it by rolling the chicken in the mixture.  Then I take another forkful of the minced garlic and smear it all over the chicken breasts.  Minced garlic from the jar is about the right consistency for this.  If you aren’t using that, you could pierce the chicken and stuff garlic bits into the meat, or tuck it under the skin if you aren’t using skinless chicken.

Pull the pan of potatoes out of the oven after its been in about 10 minutes or so (being careful not to burn yourself on the oven rack, unlike myself), and put the chicken pieces on top of the potatoes.  Pour the remaining olive oil/lemon juice mixture over the chicken (as long as you don’t drown the potatoes) and sprinkle the three seasonings heavily on the chicken.

Put it back into the oven until the chicken has cooked thoroughly.  Half an hour or so, depending on the thickness of the chicken pieces.  Be sure to cut the chicken to check it is done through before serving.

Enjoy!

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