Wednesday, November 17, 2010
Baked Rosemary Chicken Thighs & Sweet Potatoes
This was so simple and yet so delicious. The chicken just fell off the bone and the potatoes were so herby and crispy. I truly recommend using fresh herbs, if possible. The rosemary was from our garden and contributed so much to the flavor... and the aroma! Rosemary and chicken and potatoes... what perfect harmony! Hope you enjoy!
8 chicken thighs (with skin and bone)
1-2 sweet potatoes (the light skinned variety), peeled, sliced and halved
1/2 C extra virgin olive oil
2 T fresh rosemary, finely chopped
1 T dried oregano
2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. freshly ground black pepper
pinch sea salt (optional)
Preheat oven to 375 degrees. Put chicken and potatoes in a large bowl. Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly. Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices. Bake for 1 hour, uncovered. To ensure extra flavor and crispiness, baste chicken and potatoes every 15 minutes!!!