Monday, September 17, 2018

Rosemary and Garlic Roasted Italian Chicken ....

Mmm, didn't I just blog that skillet cooking was/is the best? Yes, indeed, I did. However, that does not mean that the brainy gourmet never likes to roast or bake in the oven. Oven roasted takes longer; Italians call it - slow cooking. And, sometimes that is exactly what you want from a dish, a certain flavor that comes from slow cooking.

As the title suggests, oven roasted rosemary chicken with tiny potatoes is absolutely delicious. To begin, you will need chicken thighs with the bone in and skin on (provides flavor). You will need green pepper, sun dried tomatoes, and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, chop up one green pepper and prepare sun dried tomatoes by reconstituting them in boiling water.  Wash as many tiny potatoes as you need. Then take out the chicken and try to fit in cut up green pepper, the potatoes and sun dried tomatoes in and around the chicken thighs.

Let this roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. The key is the very hot oven to start with. In the meantime, prepare green beans or asparagus as an additional side.

~ Tutti a Tavola!

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