Normally, I think of roasted chicken as a very Sunday family dinner kind of meal. It is possible to make this during the week, and it's pretty darn easy. It just takes a few minutes to sear the chicken, then into the oven it goes. Since I don't see family over the holidays, tonight was a great night to have a homey meal. Seasons greetings, One If By Foodies!
Roast Chicken and Potatoes
Serves: 1-2 Time: 30 minutes Difficulty: Perfect for midweek
- 1-2 chicken thighs
- 2 small potatoes, diced
- 1 garlic clove, smashed
- 1 sprig rosemary
- 1 T. butter
- 1/2 c. chicken stock
Preheat the oven to 350 degrees.
Make sure the chicken is at room temperature. Season it liberally with salt and pepper. Heat 1 T. of olive oil in a cast iron or oven-safe skillet. Lay the chicken in the pan, making sure to lay it away from you so the oil doesn't spatter. Scatter the potatoes around the chicken and season them with salt and pepper.
Turn the chicken after three minutes. A brown crust should have formed. Cook the chicken another 2 minutes, then place the rosemary and garlic on top of the chicken. Pour the stock around the chicken and place the butter on top of the rosemary. As it melts, it will become infused with the flavors and baste the chicken.
Transfer the pan to the oven and let it roast for 20 minutes. Remove and serve.