I heard last week that my neighbor had to have some unexpected surgery. It was sudden, unexpected, and with all things unexpected causes unexpected things. Schedules had to be rearranged, people had to not go to work, and children had to be put on hold. Routines were broken, new routines and rules had to be made, all from a one surgery.
I called asking if I could do anything, and they said that they were fine and all was well. But still - I wanted to do something! I went and bought them some fruit and dropped it on their doorstep. I later got a text thanking me with a picture of a delicious breakfast dinner that they had made using the fruit I had given. I also had the opportunity to pray for them and it was just awesome, being able to lift them up in prayer.
Two small simple things. Together made me feel great.
This dish - is two simple things as well - chicken and potatoes. But the combo cooked together - also GREAT. The chicken juices and fat help flavor the potatoes and the two cook together in the oven quickly - 500 degrees for 30 minutes. The result is a really yummy chicken dinner that can't be beat. Daughters and Son love the potatoes cooked this way, and the chicken skin is crispy while the meat is succulent and juicy.
Simple Roast Chicken and Potatoes
Serves 4 to 6
A whole chicken, cut up (or bought cut up - 4-5 lb chicken)
3 tablespoons olive oil
1 teaspoon ground pepper
1 ½ teaspoons salt
Spice mixes, poultry rubs, lemon pepper - all option and nice additions if you have it.
1 ½ lbs potatoes, cut into 1 inch chunks (I used Idaho gold, but your favorite will be fine)
2 tablespoons olive oil
salt and pepper
Rub chicken with olive oil, pepper and salt (and seasoning rubs if you so desire.) Cover and refrigerate for at least 1 hour. This gives the salt a bit of time to season the meat.
Remover chicken from fridge about 20 minutes before you want to roast it.
Preheat oven to 500.
Toss potato chunks with olive oil, salt, and pepper. Place on a roasting pan. Add chicken pieces covering the surface of the potatoes, skin side up.
Roast for 30 minutes. Take out from oven. Allow to rest for 10 minutes.