Oven Roasted Chicken with Green Beans and Red Potatoes

8 Oct

Getting dinner on the table is typically a rushed affair in my household, but it’s important to me to deliver a square meal to the fam. Lately I’ve been doing a lot of “roasted dinners”, where everything is done in a 425 degree oven and very little hands-on is required. That leaves me free to do the things I love, like dishes, folding clothes, and pace-bouncing my Moby-clad crying baby around the house. Not.

Anyway, the roasted dinner consists of a protein, one or two veggies, and sometimes a carb. It just takes a little prep and some shuffling of roasting pans, and you’ve got yourself a meal. Vary the meats and veggies for variety, and enjoy!

Roasted Chicken with Green Beans and Red Potatoes

For the chicken:

  • 4 chicken leg quarters, bone-in with skin
  • 3 T butter, softened
  • 1 tsp garlic salt
  • 2 – 3 tsp herbs of choice ( I like a mixture of rosemary, thyme, and parsley)
  • 1 tsp pepper

Mix herbs, salt, and pepper into the softened butter. Arrange chicken pieces on a rimmed baking sheet, allowing space between the pieces. Use your fingers to rub the butter mixture all over the chicken pieces, especially under the skin. Cook for 35 – 45 minutes, or until done.

*If also cooking green beans and potatoes, cook the chicken for 15 minutes, then add the beans and potatoes to the oven on a lower rack. Cook everything for an additional 20 minutes, and all will be done at the same time.

For the green beans:

  • 1 lb green beans, trimmed and cut to desired size
  • 1 T olive oil
  • 1 clove minced garlic (or 1 tsp bottled minced garlic)
  • salt to taste

Pile the green beans on a rimmed baking sheet. Drizzle oil over and add garlic and salt. Toss to coat, and spread beans in a single layer. Cook for approximately 20 minutes, until beans have shriveled slightly and have blistered in spots.

For the potatoes:

  • 2 lb new potatoes, cut to bite sized pieces
  • 1/8 C olive oil
  • herbs/seasonings of choice (I like rosemary and cayenne)
  • salt and pepper to taste

Pile the potatoes on  rimmed baking sheet. Drizzle with oil and sprinkle with seasonings. Toss to coat, and spread potatoes in a single layer. Cook for approximately 20 minutes, or until soft.

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One Response to “Oven Roasted Chicken with Green Beans and Red Potatoes”

  1. Melissa patterson June 5, 2013 at 2:52 pm #

    Ok

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