ONE POT ROASTED CHICKEN AND POTATOES
Ingredients
6-8 bone in chicken thighs
6-8 yukon gold potatoes
1 red onion julienned
1 red finger chili pepper minced
2 lemons EVOO Salt and pepper
8 cloves garlic
1 tablespoon dijon mustard
¼ cup white wine
½ cup chicken stock
½ cup chopped parsley
Instructions
1. Slice potatoes into ½ inch slices
2. Toss with 4 cloves of sliced garlic, 2 tablespoons EVOO, and 1 red onion julienned
3. Season with salt and pepper and layer in the bottom of a cast iron pan
4. In the same mixing bowl (that's already seasoned from the potatoes) add the mustard, the minced finger chili, 4 cloves sliced garlic, juice of ½ a lemon and mix together
5. Add the chicken thighs and toss with the marinade, season with salt and pepper, and arrange on top of the potatoes
6. Place the ½ a lemon in the center of the dish
7. Add the white wine and chicken stock to the pan
8. Place the whole pan in a preheated 400 degree convection oven for one hour
9. While the chicken is cooking mix together the parsley, chili, lemon, EVOO, salt and pepper for the salsa verde
10. Remove the chicken from the oven
11. Finish with the salsa verde and enjoy!
For the salsa verde mix 4 tablespoons of chopped parsley, 1 tablespoons of minced red finger chili, juice of 1 lemon, 2 tablespoons of EVOO, salt and pepper.
