Directions: |
Directions:This recipe can be adapted for any quantities, and prepared with boneless skin chicken pieces or those with skin and bone.
Preheat oven to 375.
Cut baking potatoes and onion and carrots into bite size chunks and place in mixing bowl. Squeeze in pressed garlic, at least one clove per potato, and douse heavily with olive oil. Add heavy salt and pepper to all vegetables - they will tend to be bland after extended baking and can use a boost. Stir well, making sure all pieces covered with oil and seasonings. Pour into baking dish, usually 9x13.
Rinse chicken and pat dry with paper towels. Place chicken pieces in same bowl as held vegetables, douse liberally with olive oil. Squeeze in additional fresh garlic to your preference - at least one clove per two pieces. Add one handful of Rosemary, rubbing between fingers if dry to refresh. Quantity is to your preference - Rosemary is fairly unpleasant to eat although it has nice flavor. Mix chicken in seasoning well, then add heavy salt and pepper and remix.
In your baking dish, season potato mixture again with salt and pepper, then place chicken pieces skin side up on top of potatoes. Sprinkle again with salt and pepper and cover with foil.
Place baking dish in oven and let bake at least 45 minutes. Uncover and continue to bake at least 15 more minutes, allowing chicken and vegetables to gain color.
The dish will create quite a bit of broth and I like to cook until the chicken starts getting color and the broth tightens up a bit. Because everything has been covered with Olive oil, it should not dry out to much but do keep an eye on it to avoid overbaking. |
This recipe for BAKED GARLIC AND ROSEMARY CHICKEN is from