Roast chicken for an easy weeknight meal
Sometimes it’s the little things that are most important. I’m talking about the little things like making a meal that requires little prep and bakes away happily while you spend your time on other, more meaningful things. Roast chicken is perfect for stress-free cooking. True, chicken can be mundane and is, unfortunately, often bland. But we’ve perked our bird up with aphrodisiac herbs and a pile of perfectly roasted new fingerlings. (Fingerlings are among my absolute favorite potatoes.)
White meat or dark meat? It’s up to you!
You can use all white meat or a combination of white and dark, that part’s up to you. The important part is using meat that is still on the bone. And yes, you MUST use chicken with the skin. This is where you’re going to get your flavor not to mention moist, succulent meat. I’d like to think we’ve elevated it roast chicken something seductive, or at least a perfect comfort meal. And because you prep it and pretty much forget it while the oven does all the work, this is one dinner prep that will be devoid of stress.
This succulent chicken and potato dish is an easy, weeknight dinner solution.
- 1 lb baby fingerling potatoes, approx. 2” in length cut in half lengthwise
- 2 tsp olive oil
- salt and pepper
- 3-3 ¼ lbs skin-on, bone-in chicken breasts or combination breasts and thighs
- 1 tbsp plus 1 tsp olive oil
- 2 tbsp fresh herbs finely chopped (I like a combination of tarragon, chives and parsley or rosemary and thyme.)
- 1 clove garlic finely chopped
- Preheat oven to 375 degrees.
- Toss potatoes in 2 tsp olive oil and arrange them, cut side down, in a large baking dish. Sprinkle with salt and pepper to season.
- Put the potatoes in the oven for 15 minutes.
- While the potatoes are cooking, cut any excess fat from the chicken pieces.
- In a small bowl, mix the tbsp olive oil and the herbs. Gently rub the herb mixture under the skin of each piece of chicken.
- Rub the top of the skin with the remaining tsp olive oil and season the chicken with salt.
- Remove the baking dish from the oven and arrange the chicken pieces on top of the potatoes.
- Return the dish to the oven and bake for 45 to 60 minutes, until the juices of the chicken run clear. (Cooking time will vary depending on the size of the breasts.) To check for doneness, insert an instant -read thermometer into the thickest of the breast. The chicken is done when it reads 165 degrees.
- Transfer the chicken to a cutting board to rest for 5 minutes.
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