Childhood memories resurface every time I make this dish. The wonderful smell of baked garlic and rosemary combined with the chicken and potatoes is so heavenly that as we say in Italy "it could bring back the dead."
I will give approximate amounts as I do not measure my ingredients.
How easy is this recipe? Very easy:) here we go!
Chicken (white or dark meat, or both)
Six-seven medium size potatoes
Extra virgin olive oil
Dry or fresh rosemary
Several cloves of pealed garlic
Sea salt
Half a cup of water
Black pepper
Rinse the chicken and place it in a large deep pan.
Peal, cut and wash the potatoes (see the photo for size) and place them in the pan with the chicken.
Mince the garlic and place it in the pan, add the rosemary, the salt, an abundant drizzle of olive oil and the half cup of water. Lastly, grind fresh pepper on it. With a wooden spoon, mix it well so that the salt and other ingredients have the chance to be uniformly distributed. Remember to salt this dish well, otherwise your potatoes will remain bland.
Bake uncovered at 375 degrees for about one and a half hour. Remember to stir the potatoes every 20 to 30 minutes to avoid sticking. This dish is ready when the chicken has baked into a pretty golden color.
No comments:
Post a Comment