Sunday, July 18, 2010

Potato Chicken Roast

Another potato recipe for Dancer book's, this one was awesome.  The rosemary and lime really make this dish come alive.  If you don't like rosemary, or haven't cooked with it, I would suggest trying or trying it again.   Rosemary is easy to grow if you want your own fresh, all it needs is a little teeny tiny corner of the garden, some water and sunshine and it will grow like a weed.  Dry what you haven't used over the summer to enjoy it's goodness in the winter.    If you end up with a lot here is a link a post from last year that will use all the rosemary  you can grow.  What to do with rosemary

Potato Chicken Roast

1 bag of chicken thighs
6 large potatoes
2 onions cut into wedges
2 cloves of garlic sliced
4 carrots cut up
1 red bell pepper cut in strips
Salt and pepper to taste
1/3 cup olive oil or as needed
1  lime

Cut up all veggies.  Place chicken in greased roaster and load the veggies on top.  Add seasonings.  Drizzle with olive oil.  Place fresh rosemary on top, cover and roast for at 425 degrees for 45 minutes.  If you use frozen chicken increase the time to an hour and 15 minutes or until chicken is tender.  Serve with fresh lime slices.

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