Easy Roasted Potatoes & Chicken

If your kids have tons of after-school activities like mine, then you might want to adopt this dish. Just add salad on the side .. and you're all set.

I was playing around with my flipboard and came across this incredible simple recipe. Thanks to Jessica Seinfeld and her new book: The Can't Cook Book: Recipes for the Absolutely Terrified.  She saved my family from weeknight's nightmares... you know .. it's-close-to-dinnertime-and-I've-no-idea-what-to-cook kind of nightmares

Between the busy month of November and December I have made this chicken at least 4 times already. No one's complaining. Hubby is happy 'cause it's inexpensive, I'm happy 'cause it's super easy, fast; and the kids are happy 'cause it's insanely delicious. Oh, and I can easily find what I need, right out of my pantry, too. See! Everybody's happy! :)

The end result? Super moist potatoes and crispy skin roasted chicken. Don't need to make extra 'cause you can always make a new fresh batch tomorrow .. in a flash!

Here  it is ..

ROASTED POTATOES & CHICKEN
adapted from The Can't Cook Book: Recipes for the Absolute Terrified by Jessica Seinfield

Ingredients:
2 small yellow onions, thinly sliced
5 medium Yukon Gold potatoes (about 1 1/4 lbs),
1 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary leaves (about 2 sprigs)
2 tsp salt, divided
1 tsp freshly ground black pepper, divided
4 small bone-in, skin-on chicken thighs (about 1 1/4 lbs in total)
4 chicken drumstick (about 1 lb in total)
2 Tbsp ground coriander
2 Tbsp garlic powder
1/4 tsp Cayenne pepper

1. Move the oven rack in the low position. Heat your oven to 425 F.

2. On a large ovenproof skillet (I use aluminum-covered roasting pan instead), scattered the onion slices.

3. Slices the potatoes 1/4 inc thick, don't have to peel the skin. Place it on top of the onions, overlapping as necessary. Drizzle with the oil and sprinkle with 1 tsp salt and 1/4 tsp pepper. Wash and dry the rosemary sprigs then pull the leaves from their sprigs and sprinkle all over the potatoes.

4. Wash the chicken. Pat them dry with paper towel.

5. In a small bowl, combine the coriander, garlic powder, cayene powder remaining salt and black pepper. With you finger, rub the spices on both sides of the chicken. Lay the chicken on top of the potatoes, skin side up. Roast them about 1 hour, until chicken is no longer pink on the inside.

Notes: If you have extra time in hand, cook some rice. They go so well with this honey! 

Thank you for reading my blog! :)