Baked Chicken With Herb Roasted Potatoes
- BAKED CHICKEN
- thicken pieces
- tour cream
- talt & pepper
- HERB-ROASTED POTATOES
- tenough to serve 4)
- t - 3 tablespoons Dijon mustard
- t tablespoon olive oil
- t clove garlic, minced
- t/2 teaspoon Italian seasoning or another herb of choice
- t pound medium-size red-skinned or Yukon gold potatoes
- talt & pepper
- 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.
chicken, chicken, sour cream, salt, herbroasted potatoes, enough, mustard, olive oil, clove garlic, italian seasoning, gold potatoes, salt
Taken from www.epicurious.com/recipes/member/views/baked-chicken-with-herb-roasted-potatoes-50081038 (may not work)