One Pot Chicken and Potatoes
Before I start with my regular post, I just want to apologize for my less than stellar post rate the last week or two. Sadly, my dear friend’s mother passed away recently, and I have been spending much time and energy with her, trying to help in whatever way I can with this unexpected tragedy. I won’t dwell on sadness for this post, but I did want to offer up some small explanation. My heart goes out to my friend and her family.
This Chicken was three weeks in the making – lol! I had ordered a Gleason Ranch Chicken two weeks in a row before I finally received one on the third week. Frustratingly, Planet Organics ended up being out of stock on them the first two times I ordered – which left us without our weekly Meat-As-Main-Dish meal, since I didn’t order a back-up plan. Of course, on the third week, having learned my lesson about Chickens and being out of stock, I decided to order back-up meat, in the form of some Marin Sun Farms Sirloin, and I end up with both. Just my luck.
My initial plan was to portion up the chicken in to breasts, legs, thighs and wings – poach the breasts for chicken salad or casserole, freeze the wings until I had a couple more sets to make Buffalo Wings, and roast the legs and thighs. Unfortunately, the chicken arrived in a half-frozen state, leading me to believe it was previously frozen, so I decided not to risk the loss of quality by freezing the wings again. Boo. I was really bummed. I also broke my come-apart kitchen shears disassembling the chicken. Which also bummed me out. They weren’t anything special, but now I have to replace them. <sigh>
Roasting Chicken and Potatoes on a cold winter evening makes for a great comfort food – especially when there’s any kind of malaise making it’s way through your household. Miss Thing was home sick with some sort of bug yesterday, and it looks like Mr. Man has the same thing now. Fortunately, this dish is so nice and simple to throw together leaving plenty of spare time to clean up – and even watch some television while it roasted. Add a tossed salad, and you have a hearty meal, and only one dirty pot. When I first planned to make this, I thought I had some carrots to add to the pot as well, but I when I went digging in the fridge I realized I was mistaken. If you have them, I would say add them – they’d make a nice addition. But with or without them, it’s durn tasty. One other note – because I had been mucking about with the chicken for while, and then needed to start dinner, I didn’t have time for a proper brining. I’m going to list what I did and how I did it, but if you have the time, inclination, and Plan-ahead-ed-ness™, I’m sure your results would be much improved by an overnight brine in more flavorful liquid.
- 2 Chicken Leg Quarters
- 2 Chicken Wings
- 3 lbs Red Potatoes; cut in to 1″ chunks
- 1 Onion; diced
- 3 cloves Garlic; minced
- 2 small sprigs of Rosemary; minced
- 1 tbs and 1 tsp Olive Oil; divided
- Kosher Salt
- Place the chicken parts in to a bowl
- Cover with atleast an inch of cool water
- Add 1 tbs or so of Kosher Salt (a very generous couple of pinches)
- Set aside while chopping and prepping other ingredients
- Preheat Oven to 350°
- Place the potatoes, onions, garlic and rosemary in to a dutch oven
- Toss the potatoes mixture with the tablespoon of Olive Oil and a generous sprinkling of kosher salt
- Press the potatoes in to the bottom of the pan
- Drain and pat dry the Chicken Parts
- Rub remaining Olive Oil and another sprinkle or two of kosher salt on to the chicken parts
- Place the Chicken on top of the potatoes
- Cover and roast for 40 minutes, or until juices run clear and potatoes are cooked through
- Uncover and broil for 1-2 minutes to crisp skin, if desired.