Tuesday, November 27, 2007


This is an easy and satisfying meal. Roasted garlic, if you've never had it, has the most wonderful flavor. Any cloves that you don't eat during the meal can be saved in the fridge and used as a spread for crackers or breads. And any leftover potatoes can be reheated with eggs the next morning for a delightful breakfast.

Roasted Garlic Chicken and Potatoes

INGREDIENTS: 1 Idaho or Russet potato
1 Sweet Potato
10 - 12 cloves of fresh garlic, unpeeled
2 chicken breasts with skin on and bone in
sea salt
black pepper
4-5 sprigs fresh rosemary
4-5 sprigs fresh thyme
extra-virgin olive oil

DIRECTIONS: Preheat oven to 400 degrees F. Spray a 9 x 12 baking pan with non-stick cooking spray. Wash the potatoes. Peel the sweet potato. Leave the russet unpeeled. Cut both potatoes into chunks and put in the baking pan. Scatter the garlic over the potatoes. Place the chicken breasts in the center, moving any potatoes out of the way so they're not under the chicken. Salt and pepper everything to your liking, lay the sprigs of herbs over the potatoes and chicken, then drizzle olive oil over all. Bake for 30-35 minutes, or till chicken is done. (The herb leaves will fall from the stems as the dish cooks.) To eat the roasted garlic: just squeeze the garlic "paste" from the shell, right into your mouth, or spread it on a baguette slice.

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