Back in the day, this was my mom's favorite quick chicken recipe. It was comfort food for cool Minnesota nights, warming her kitchen, filling the whole house with the enticing aroma of roasted chicken and potatoes – and in just a couple of hours, filling our bellies too.
The recipe couldn't be simpler. Just brush chicken with sour cream and toss potatoes with mustard, herbs and a little olive oil. Then bake them side by side. Tonights's Supper? Really, it's that easy.
"... it was delicious." ~ Jessie
Your best recipes – where do you find them?
My own bookshelves hold dozens of cookbooks. The basement houses who-knows-how-many back issues of cooking magazines. An invaluable food website is Epicurious, where every-day home cooks critique recipes from Gourmet, Bon Appetit and other food magazines. The Food Network is entertaining and reliable for tips for new tools and techniques. NPR broadcasts the radio program The Splendid Table on Saturday afternoons: I often plan an hour’s kitchen time then, to listen.
But in the end, our standby recipes, the ones we make again and again, often originate with family and friends. They are time-tested dishes that feed grown-ups and kids alike day in and day out, mostly simple to prepare and served without fuss.
Back in 2002, four generations and three nationalities of family from my mom’s side collected hundreds of favorite recipes for a family cookbook. Here, I’ve combined two recipes from our cookbook, a baked chicken recipe of my mother’s and a roasted-potato recipe from my cousin Diane. Together or separate, these recipes are so easy, so good. What do you think, is this Tonight’s Supper?
RECIPE for BAKED CHICKEN with
Time to table: 1 hour, 45 minutes
Serves one to many!
- Chicken pieces, skins on or off (see TIPS)
- Sour cream (low-fat is great, non-fat is not)
- Salt & pepper
- 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, skins on
- Generous salt & pepper
(enough to serve 4)
- Lemon wedges, for squeezing over potatoes, optional
- Fresh herbs, for garnish, optional
Set oven to 425F/220C. Line one or two sheet pans with foil for easy clean-up.
CHICKEN Without crowding, spread chicken pieces on a sheet pan. Brush chicken pieces evenly but lightly with sour cream, using about a half tablespoon for a leg or thigh, for example. Season generously with salt and pepper.
POTATOES Mix mustard, oil, garlic and herbs in a bowl. Cut potatoes into bite-size pieces, stir into mustard mixture, really stirring deeply to distribute the mixture well, covering all sides of each potato piece. Arrange potatoes on a shallow pan lie a sheet pan in a single layer. Season generously with salt and pepper.
BAKE AT HIGH TEMP FOR 30 MINUTES Place chicken and potatoes into oven on one or two oven racks. (If using two sheet trays, put chicken on the upper rack.) Bake for 30 minutes.
BAKE AT LOWER TEMP FOR 1 HOUR Reduce heat to 300F/150C. Taste a potato piece, adjust the seasoning, then stir the potatoes well. If using two sheet trays, place the chicken on the lower rack. Bake for another hour.
TO SERVE Transfer to a platter. Squeeze lemon wedges over the potatoes and sprinkle fresh herbs over top.
MAKE-AHEAD When we're going to have a houseful for the weekend, I often bake two trays of chicken and potatoes ahead of time. It reheats beautifully, either by the plate in the microwave or covered with foil in the oven at 300F/150C for about 30 minutes.
Potatoes Only Per Serving: 101 Calories; 4g Tot Fat; 1g Sat Fat; 15g Carb; 3g Fiber; 99mg Sodium; 0mg Cholesterol; 3g Protein. WEIGHT WATCHERS POINTS WW Old Points 2 & WW PointsPlus 3
More Easy Baked Chicken Recipes
More Potato Recipes
~ Smashed Potatoes & Broccoli ~
~ Lighter Mashed "Potatoes" ~
~ more potato recipes ~
from Kitchen Parade
~ How to Roast Potatoes to Perfection ~
~ Slooow-Baked Potatoes ~
~ "Best Ever" New Potatoes & Green Beans ~
~ more potato recipes ~
from A Veggie Venture, my food blog
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