Piping hot, and all in one pot.
Now you’re cooking!
From the Cary Magazine archives, here’s a chicken dinner that will get you out of the kitchen in no time. Check it out:
Quick Braised Chicken with Rosemary and Potatoes
Serves 4-6
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3 pounds chicken legs, cut into thighs and drumsticks (or just use one or the other)
1 pound small new red potatoes, cut into eighths
Preheat oven to 400 degrees F.
In a small bowl, whisk together the 2 teaspoons salt, 1 teaspoon pepper, olive oil, garlic, lemon juice and rosemary.
Place the chicken in a large broiler-proof baking pan. Add the potatoes to the pan. Pour the rosemary mixture over the chicken and potatoes and toss to coat.
Cover the pan with aluminum foil and bake for 30 minutes. Uncover the pan and transfer to the broiler. Broil, 4 inches from the heat, for 5 to 10 minutes, or until the juices run clear when the chicken is pricked with a fork. Serve hot, with the pan juices spooned on top.
Recipe taken from Take It Easy, by Jamie and Bobby Deen. See more recipes at thedeenbros.com/recipes.
