I don’t know why, but I assume that cooking good quality food has to be complicated… and so hard that half of your kitchen has exploded and you’ve singed off your eyebrows by the time your done. Well, my friends, it doesn’t have to be that way! This recipe, which I’ve adapted from “Woman’s Day” is about as easy and clean as it gets. I think this is even easier to make than Kraft Macaroni and Cheese. And, it’s good too! Like, really good.
Italian Rosemary Chicken and Vegetables
- 4 small drumsticks
- 4 red potatoes, cut into wedges
- 1 large bell peppers, cut into 3/4 in wedges, mine was yellow
- 1 small red onion, cut into 1/2 in slices
- 2 tbsp olive oil
- 3 tbsp chopped fresh rosemary
- 2 tbsp chopped garlic
- 1/2 tsp salt and pepper
- 1/4 cup olives, halved (optional)
- Balsamic vinegar to drizzle on at the end.
1. Preheat the oven to 500F. Line a rimmed baking sheet with foil.
2. Spread meat and veggies onto the pan. Drizzle with oil and sprinkle with garlic, rosemary, salt and pepper. Toss to coat.
3. Roast 15 min. Remove from the oven, toss, and roast another 15 min, or until the chicken is cooked and the potatoes are tender.
4. Remove from the oven. Drizzle with balsamic vinegar and olives.
My house is filling with the smell of garlic. It is making my mouth water. We love garlic. If dinner isn’t smothered in about 13 garlic cloves, something is usually wrong! For instance, I made some steak kabobs last week. I marinated the meat in teriyaki sauce, a dash of balsamic vinegar and some pepper. They were juicy and delicious; however, when I asked the husband what he thought, he suggested that something in the marinade’s melody of flavours was missing. “It needs some… garlic” he said. That should be our family slogan.
The Greek-style roasted potatoes currently in my oven (expelling a garlic scent that is tickling my nostrils and making my mouth water) don’t need any more garlic. But the trick with these potatoes isn’t the garlic. It’s the lemon juice. Don’t forget the lemon juice.
Greek-Style Garlic Roasted Potatoes (I am going to leave strict measurement out of this recipe because it really depends on my many mouths you have to feed)
– 5-10 potatoes, cubed (if my mum were cutting them, they would be big chunks, but if you, like my dad and I, like the crunchy parts, cut them smaller.)
– 3-6 cloves of garlic, chopped roughly (big pieces are fine here) – The juice of one lemon
– Olive oil
– Dash of parsley
– Dash of cayenne pepper (optional) Preheat the oven to 400F. Put the potatoes in a baking pan that is big enough that fit in one layer. Sprinkle the garlic on top. Squeeze on the lemon juice. Pour in enough oil to coat the potatoes and form a generous pool in the bottom of the pan. Pour in water to cover at least ½ of the potatoes. Cook. Stir ones or twice. If they are sticking, add more oil. They are done when they’re brown and crispy (usually around an hour.) Sprinkle with parsley and cayenne pepper.