Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.
I’ve been making this recipe for so many
years, I can’t remember where I got it from. It’s really quick to throw
together. After fixing it several times, my husband ‘discovered’ that you were
supposed to spread the garlic on the chicken. It’s one of his favorites now.
This recipe is very easy to adjust up or down. Just make sure your pan is big
enough if adjusting up. I usually add more potatoes, since we like them. Serve
with a mixed greens salad.To Make this Recipe You’ Will Need the following
ingredients:
INGREDIENTS
5 to 6 chicken thighs,
bone-in and skin on (2 lbs. total)
15-20 baby potatoes,
halved
2 medium carrots, cut
into 1-inch pieces (optional)
½ onion, quartered
4 cloves garlic, minced
2 to 3 tablespoons olive oil
2 teaspoons salt (or to taste)
½ teaspoon ground black pepper (or to taste)
1 tablespoon dried rosemary
INSTRUCTIONS
Preheat oven to 350 degrees F.
In a large roasting pan or casserole dish, add
chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with
salt and pepper and toss to coat.
Arrange chicken in between the potatoes. Then,
sprinkle dried rosemary on top of the chicken and vegetables.
Place the pan in the oven and cook for 1 hour
and 25 minutes until skin crispy and golden brown and potatoes are soft when
pierced with a fork.
For crispier and more browned skin, turn the
broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close
eye on the broiler as things can burn very quickly.
Remove from oven and serve
