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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

One Pan Garlic Roasted Chicken and Potatoes Recipe

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This recipe for One Pan Garlic Roasted Chicken and Potatoes is from Our Favorite Recipes for My My and Grandaddy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds baby red potatoes, halved
6 skinless chicken thighs
1/2 cup butter, melted (1/4 cup for potatoes and chicken, remaining for veggie)
1 teaspoon lemon juice
1 tablespoon minced garlic
2 tablespoons fresh minced parsley
2 tablespoons grated Parmesan cheese
˝ teaspoon dried rosemary
Salt and pepper
Broccoli or green beans tossed with melted butter, salt and pepper
Directions:
Directions:
In a medium mixing bowl, mix together butter, lemon juice, garlic, parsley, Parmesan, and rosemary. Set aside.
Spread potatoes on a large baking sheet.
Pour half the butter mixture onto potatoes, and stir to completely coat potatoes. Season with salt and pepper liberally.
Place chicken thighs on baking sheet with potatoes. Season with salt and pepper.
Brush remaining butter mixture onto chicken. Add veggie of choice (broccoli or green beans tossed with butter, salt and pepper)
Bake in a 400° oven for 25-35 minutes, until potatoes are tender and chicken is cooked through.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Total time 45 minutes
Personal Notes:
Personal Notes:
Grandaddy and the kids may prefer that you omit the “green stuff”. Say “ok” and skip the parsley. Keep the broccoli and green beans!

 

 

 

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