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Herbes de Provence Roasted Chicken & Potatoes
Scarpelli Family, Hanover, MA
“This quick and easy one-pan meal is a family favorite and a great way to use the herbes de Provence Matt brought home from France. Carrots or other hearty vegetable can be added along with the potatoes, if desired.” Jeanne Foy Scarpelli
INGREDIENTS PREPARATION
Serves 4
8 bone-in, skin-on chicken thighs or chicken pieces
3 large Yukon Gold potatoes, peeled and cut into large pieces
Olive oil
Garlic powder Herbes de Provence Salt
Ground black pepper
1. Preheat oven to 425°F.
2. Place the chicken and pota- toes in a baking pan or dish large enough to hold them in a single layer. Drizzle with olive oil and sprinkle lightly with garlic powder, herbes de Provence, salt and pep- per. Toss to coat.
3. Bake until the chicken
is cooked through and browned and the potatoes are lightly browned and tender when pierced with a fork, about 45 minutes.
82 – TASTE OF HOME