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A One Pan Favorite – Chicken and Potatoes Sheet Pan Supper

One pot meals are always a favorite of mine no matter what time of year it may be. Anything that can get you a meal in one dish that tastes great and gives you fast and easy clean up is usually a winner in my book, particularly when you are rushed and need to get a lot of things done. Lately that seems to be the case around here nearly every day, with lots of work going on for Michelle and me and Sean keeping pretty busy with school as the school year comes up on their last break of the year before summer comes around. he’s been busy picking classes for his first year of high school next year so it’s been chaotic for all of us, which makes an easy meal to cook all the better for during the week. This recipe, from the Kitchn, is for a simple chicken and potatoes roasted together on a sheet pan. I did change it around just a bit as I added some carrots to the mix to really make it a complete meal in one, but it could stand on its own as the original as well.

Chicken and Potatoes Sheet Pan Supper

2 tablespoons olive oil

Zest of one lemon, grated on a fine microplane or grater

2 teaspoons Italian herbs, poultry seasoning or other spice or herb blend that you prefer

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 pounds mixed chicken parts, bone-in and skin-on (thighs, legs, drumsticks and/or breasts)

4 russet potatoes, cut into 2-inch pieces

Preheat the oven to 400 degrees. For easier clean-up, line a baking sheet with aluminum foil, parchment paper or a silicon baking mat. You can also use just a bare sheet pan if your prefer. In a small bowl, mix together the olive oil, lemon zest, seasonings or herbs that you are using, salt and pepper until they are well blended.

Spread out the chicken and the potatoes on the sheet pan in a single layer. Drizzle the oil and herb mixture evenly over the chicken and potatoes. Using your hands or a pair of tongs, flip and move the chicken and potatoes around until each piece is evenly coated with the mixture.

Place the sheet pan on the middle rack in the oven and allow the chicken and potatoes to roast for 25 to 30 minutes, or until the chicken pieces register 165 degrees on an instant read thermometer inserted in the thickest part of the chicken meat and the potatoes are tender. If the chicken skin is not crisp enough to your liking, run the tray under the broiler for 2 to 3 minutes until the skin is crispy.

transfer the chicken and potatoes to a serving dish or platter and serve hot.

As I said, I added carrots to the mix to round out the meal and a little bit of onion as well. You could put just about any type of vegetable you would like in the mix and I think they would roast nicely, like squash, turnips, Brussels sprouts, sweet potatoes, parsnips or whatever you like best. I used only chicken breasts when I made it because that is what I had on hand but any pieces will work well. the only thing I found is that I needed to add a little bit more olive oil to the mixture with the herbs in order to get the consistency where it would drizzle nicely. With the original amounts it seemed more like a paste to me, which is fine if you don’t mind spreading it on with your hands. another tablespoons of oil though will do the trick I think. Overall it was a fast and easy meal that was perfect for a weeknight, with a nice mix of lemon and herbs (I used dried Italian seasoning on mine) to coat everything. You can serve this with a salad and you have the perfect meal in minutes.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

chickenandpotatoessheetpansupper

 

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Make it Fast – Fake Frites for Any Meal

Monday is typically my busiest day of the work week as I get a lot of my projects for the week and have several that start and are due on each Monday so I don’t get a lot of time to blog on Mondays anymore. that being said, as I take a brief break from writing for work I get the chance to write for fun and thought I would share this really easy recipe I tried recently for some homemade oven fries. I have tried a few oven fries recipes in the past and have had mixed success with them, but so many of them seem to use a lot of oil in order to get the fries nice and crispy, something I have been trying to avoid doing when I can. I came across this recipe recently on Food52.com from Patricia Wells for a recipe she calls “fake frites.” The recipe seemed deceptively easy and simple to me so I was not quite sure if I was going to be happy with the results, but I was pleasantly surprised by what came out.

Fake Frites (Oven-Fried French Fries)

2 pounds baking potatoes, such as Idaho russets, peeled and cut into thick fries, about 3/4-inch by 3 inches

2 to 3 tablespoons extra-virgin olive oil

Sea salt or Kosher salt, to taste

Preheat the oven to 500 degrees. Bring 1 quart of water to a simmer in the bottom of a steamer pot or in a Dutch oven or large saucepan with a steamer basket insert in it. Place the potatoes on the steaming rack or in the steamer basket and place the rack in the steamer. Cover the pot and steam the potatoes just until a knife tip inserted in a potato comes away clean, about 10 to 12 minutes. The potatoes should not be cooked all the way through or they will tend to fall apart.

Transfer the steamed potatoes to a bowl and drizzle them with the olive oil. Carefully toss the potatoes to make sure they are all coated with the oil. The potatoes can be prepared to this point several hours in advance of using them. Just them aside and let them sit at room temperature.

With a large slotted spoon, transfer the potatoes in a single layer to a nonstick baking sheet. Discard any excess oil or liquid that is in the bowl. Place the baking sheet in the oven and bake, turning the potatoes so they brown evenly, until the potatoes are crisp and deep golden brown, about 10 to 20 minutes. Remove the potatoes from the oven and season them generously with salt and serve immediately.

It sounds too easy to be true but this might be the best oven fries I have tried yet. The trick for me seemed to be in preparing them ahead of time and letting them sit at room temperature for an hour or two. The potatoes dried out a bit  even with the oil on them and this really helped to make sure they got nice and brown and crisp in the oven. you do need to make sure you flip them halfway through baking, and I flipped mine at the 10 minute mark and by about 15 or 16 minutes total cooking time they were done perfectly. Of course fries go well with just about any meal – hamburgers, hot dogs, steak, fish, meat loaf, ribs, chicken, you name it – and this one is easy enough to make any time. 2 pounds of russet potatoes might only be 3 potatoes (depending on how big they are) and you get plenty of fries out of the recipe. I’ll be making them again (perhaps even tonight) and they are a great go to when you don’t want to oil fry potatoes or don’t want bagged fries or have them around.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

fakefrites

 
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Posted by on February 23, 2015 in Cooking, Dinner, Lunch, Potatoes, Side Dishes

 

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