Chicken and Potatoes ,
Normally I like to cook something light and refreshing during the summer months, but with Harvey brewing, I decided a comforting dish would be soothing for the fam. This one is really easy since I am not the fanciest of chefs…. wait for it, Roasted Chicken and Potatoes in my Pampered Chef Deep Dish Covered Stoneware.
Chicken: Clean it, and place breast down. Squeeze 1/2 lemon, salt, pepper, garlic powder, onion powder, and Spanish paprika. I make sure to put all the spice on the bottom as well, so when the juices begin the spices will penetrate the meat on the bottom. I add two chunks of grass-fed butter on top and cook at 350 for 1.5 hours.
Potatoes: Peeled and cut into wedges and dried (you don’t want them moist with water or they will be soggy.) I add a drizzle of olive oil, salt, pepper, and garlic powder. I put them in the same over with the chicken and cook until they look done (or stab with a fork.)
and VOILA! You’ve got yourself a cozy recipe that is easy and sure to keep your appetites and soul nourished during the storm!
