Thursday, January 25, 2007
Roasted Garlic Chicken & Potatoes
For Christmas, my in-laws got me the neatest gift, a Garlic Roaster Express. You can roast up to three heads of garlic in about half the time of doing it in the oven ~ not to mention not having to heat the whole house to do it.
I decided to use it to make a take on NJ Mom's chicken and potatoes. In my version the potatoes were great, but I made the mistake of leaving pieces of roasted garlic on top of the chicken and after it baked they had a not so fantastic texture.
Next time I would use the marinade to just make a roasted garlic potato side dish for something else.
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2 Potatoes, thinly sliced
2 Boneless Skinless Chicken Breasts
1 head roasted garlic
¼ cup olive oil
½ teaspoon red wine vinegar
½ teaspoon dried thyme
½ teaspoon salt
If you don't have a nifty garlic roaster...
- Preheat the oven to 425F.
- Remove the outer papery covering of the garlic. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil and drizzle with olive oil. Fold the foil over the head to completely enclose it.
- Roast for about 45 minutes, until the garlic is completely soft and lightly browned.
- Let cool and then pop out the softened cloves of garlic
- Mash garlic with a fork and stir in olive oil, vinegar, thyme, salt, and pepper.
- Marinate chicken breasts in garlic puree mixture.
- Preheat oven to 375°F.
- In a roasting pan, combine potatoes with the garlic puree that the chicken was marinating in; arrange chicken breast on top.
- Sprinkle with salt, pepper, and a little lemon juice.
- Bake 50 minutes or until chicken is thoroughly cooked and potatoes are tender.