Tuesday, November 29, 2011

Roast Chicken, Potatoes and Beets

If you’re looking for a classy dinner that’s easy and cheap, then this meal is the perfect solution. I normally cook with boneless and skinless chicken, but it seems to be really expensive lately, so I decided to try bone-in and skin-on chicken legs with thighs. They were much cheaper, and I was very impressed at how moist and flavourful they were when roasted. The skin keeps the moisture in and the bones provide flavour.  You do have to work around the skin and bones while eating it, but I really didn’t mind doing that because the meat was so yummy! This is so easy to throw this together too. It makes a perfect Sunday night dinner when you want something a little special with limited effort. I put the oven on 450F to begin with so the skin gets nice and crispy to hold in the moisture, then reduce the temp so the chicken doesn’t get overcooked. Keep a close eye on it and use a meat thermometer because the cooking times will vary depending on the size of your chicken pieces. Miraculously, everyone ate all the food on their plates, even Cole. I have proof! You can see him here in the background digging into his plate.

Roast Chicken, Potatoes and Beets
5 chicken legs with thighs attached
2-3 beets, sliced
3 medium potatoes, cut into chunks
1 onion, cut in large slices
olive oil
Spices: rosemary, paprika, garlic powder, seasoning salt, pepper

Preheat oven to 450F. Place potatoes and beets in the bottom of a roasting pan. Drizzle with olive oil, then sprinkle with spices. Place chicken on top, and tuck onion slices in between the skin and meat. Sprinkle with spices. Bake for 5 minutes at 450F, then reduce heat to 400F and bake for another 35-40 minutes, or until juices in chicken run clear and vegetables are tender.