Monday, January 25, 2010
Chicken roasted with red onions, potatoes and rosemary
I checked out the cookbook Pure Simple Cooking by Diana Henry from the library recently and today I finally got around to making something from it. I love the photos in this cookbook and tonight I made chicken roasted with red onions, potatoes and rosemary. It was really easy to make and can I tell you how amazing the house smelled while it was cooking.
To make this recipe you will need:
2 red onions, each cut into 10 wedges (I wasn't very exact about the wedge amount)
1 1/4 lbs new potatoes, unpeeled (I had russets in the pantry so I used those instead)
2 bulbs of garlic, separated into cloves, but not peeled (I thought this was weird, but when you pop the roasted garlic out of the skin it is amazing)
salt and pepper
1/2 C EVOO
2 t balsamic vinegar (I would use a little more of this next time)
5 sprigs of fresh rosemary
1 4-lb roasting chicken cut into 8 pieces, rubbed with sea salt (I also rubbed it with the EVOO)
Preheat oven to 400 deg. Spread the vegetables and garlic in a single layer over the bottom of a huge roasting pan. Season with salt and pepper, pour over the oil and balsamic vinegar, and add the rosemary. Toss the vegetables with your hands and tuck and chicken pieces in among them. Bake for 45 minutes or until chicken is cooked through and potatoes are fork-tender.