Roasted Chicken and Potato Bake success!

Came across a great and easy recipe on Laura in the Kitchen’s channel, this being the second time I’ve made it now. The first go round I used Emeril’s italian seasoning since that’s what I had on hand. This time I purchased Rachael Ray’s perfect poultry seasoning, and it came out even better. happy

So, to begin with, here’s Laura explaining her dish:

And here’s my casserole dish headed for the oven (preheated to 450 degrees F):

chicken-potato-bake-raw

I went with chicken thighs instead of drumsticks.

And some of the ingredients used (went with bottled lemon juice instead of using fresh lemons and Rachael Ray’s Poultry Seasoning instead of fresh herbs):

chicken_potato_bake_ingredients

And my finished result:

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Bon Appétit. chef  Turned out delicious. Definitely going to add this one to my cooking repertoire.

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Update Nov. 14th, 2013: I LOVE this recipe and have made it several times now. Even cooked it up for my Grandma during my last trip down South in October. It is SO EASY and so delicious! Typically I use chicken thighs, and I’ve found that Rachel Ray’s poultry seasoning adds just the right flavor.

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Update May 29th, 2014: A dish I’ve yet to tire of. Making it again tonight actually. Usually requires I cook it for over an hour, probably because I use thighs or thigh-drumstick combos. I’ve found the small multi-colored potatoes that come in the little packages in the grocery produce department work perfectly for this meal. And I’ve been increasing the number of garlic cloves added each time since I apparently can’t get enough. All that’s needed as a side are rolls or a dense bread, like an italian loaf, and it’s good to go.

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