You may also like
Categories:
chicken chicken sour cream salt HERB-ROASTED POTATOES enough mustard olive oil clove garlic Italian seasoning gold potatoes salt
Viewed: 65 - Published at: 2 years agoIngredients
- BAKED CHICKEN
- Chicken pieces
- Sour cream
- Salt & pepper
- HERB-ROASTED POTATOES
- (enough to serve 4)
- 2 - 3 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning or another herb of choice
- 1 pound medium-size red-skinned or Yukon gold potatoes
- Salt & pepper
Method
- BAKED CHICKEN
- Set oven to 425F. Spread chicken pieces on a shallow pan lined with foil for easy clean-up. Brush evenly with sour cream, using about a tablespoon for a leg and thigh, for example. Season generously with salt and pepper.
- HERB-ROASTED POTATOES
- Mix mustard, oil, garlic and herbs in a bowl. Leaving skins on, and stirring each potato into mustard mixture when prepped, cut each potato in eighths, then cut eighths in half. Arrange potatoes on a lightly greased cookie sheet in a single layer. Season generously with salt and pepper.
- Place chicken and potatoes into oven side-by-side for 30 minutes.
- Stir potatoes. Reduce heat to 300F and roast both the chicken and potatoes for another hour.
