September 16, 2010

Roasted Chicken with Potato, Corn & Red Onion Smash

Sometimes out of pure experimentation, you can create something really great. 

As much as I love to cook, I don't want to come home and cook something too elaborate after a long day. This meal literally came from whatever I could find. 
The beauty of it, is that it was all cooked in one pan, which means there's only one to clean! (I'm sure Dan is very excited about that!)

1 package chicken cut in 8 pieces
1 bag frozen corn (approx 1 pound)
2 large red potatoes, diced small
1 large red onion, sliced
Olive oil

Seasoning for chicken:
Kosher salt
garlic powder
onion powder
dried oregano

1. In a pan large enough to hold everything, add the potatoes, corn and sliced onions and coat with olive oil and season liberally with salt. (Keep in mind that potatoes need a lot of salt, so you want to make sure to add a good amount ).
2. Rinse off chicken, blot dry with a paper towel and cut off excess fat. (I like to use kitchen shears instead of a knife, because it gets the job done faster and without injury.)
3. Season chicken with spices, and place over the vegetables in the pan. Place in a 350 F degree oven for about an hour, or until the chicken is golden brown and sizzling. (you may half to go in about half way through to stir the "smash")

That's it! it is truly easy and comes out delicious. Potato, corn and onions is a classic combination and it just works like bread and butta! I purposely diced the potatoes small so that they would cook - with the delicious chicken dripping and get slightly "smashed". The corners of the pan get all crusty and caramelized and it's a great all in one meal. 

With Yom Kippur approaching tomorrow night, I probably won't have time to post this weekend. For all of those observing the holiday, I wish you a easy and meaningful fast. 
To a sweet & happy new year! 

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