Saturday, November 7, 2009

Baked Chicken with Potatoes and Brussel Sprouts



I thought of how to cook this dish all on my own. I said "Baked chicken, pshaw, I don't need a recipe for that, I'm too hip!" And for once in my life, it turned out that I am able to create a dish without a recipe that did not turn out to be a disaster. However, I'm sure during my years of eating and perusing through recipes, I probably have came across this type of baked chicken before. So, I'd like to say that this recipe was inspired by all of those other baked chicken recipes in the world! I love being inspired.


For dinner, I made baked chicken with baked potatoes and brussel sprouts.

First, wash and slice the brussel sprouts in halves.



Isn't it beautiful, the little cabbage like vegetable.
After scrubbing the potatoes clean, slice them in 1/4" thick slices.



Then cut those those slices in quarters.



I always like to slice and dice all of the ingredients before doing anything.



Smash and peel 4 large garlic cloves. Smash and bruise those suckers! Now, we don't want to go overboard and turn them into tiny pieces, we want them to still be in somewhat large pieces. This way, when they are chilling (hah! more like sweating) in the oven together, the garlic won't burn but still able to release that garlicky aroma.



Pour about 1 tablespoon of extra virgin olive oil into a roasting pan.



Dump in the sliced potatoes and about 1 teaspoon of salt and as much ground pepper as you'd like.



Toss the potatoes around and let them mingle with the salt, pepper and olive oil. Let them tell each other about their wives and kids, etc. Then introduce the bruised garlic. Let the bruised garlic cloves get tossed around and get sympathetic looks from the potatoes.



Looks like there's an intruder wearing green at the party...It doesn't matter, we're too good to kick him out. Next, drape a sheet of aluminum foil over the pan and pop it in the oven.

We'll now work on the chicken. Take another roasting pan and pour in 1 1/2 tablespoon of extra virgin olive oil. Give the pan a little swirl so that the oil coats the pan evenly. Lay the chicken pieces in single layer on the pan. Sprinkle on garlic salt and pepper. Flip the pieces over and do the same for the other side.



Since the potatoes party was so much fun, we'll throw the chicken a party, too! Sprinkle on some chili pepper flakes and some rosemary.



Instant color for a lively party!

Toss the chicken around and let the pieces become very intimate with the beautiful pepper flakes and the fragrant rosemary. Yes, so intimate that the chicken is blushing. Look! It's blushing!



Now it's time for the chicken to get hot and heavy in the oven so we can move on. Let it cook at 425 degrees Fahrenheit for 15 minutes, then flip it over and cook for another 15 minutes.

Time for the brussel sprouts to make friends! Heat about 2 tablespoons of bacon grease. Now, if you don't have bacon grease, don't worry, use some olive oil and butter (1 tablespoon of olive oil and a small chunk of butter) instead. Introduce the brussel sprouts to the bacon grease or olive oil/butter.



Don't they look happy? Sprinkle on a pinch of salt. Not too much salt, though, since the bacon grease is already salty. Put a lid on it and cook for 3-4 minutes.

Take the potatoes party, the chicken party and the brussel sprouts party and create a massive delicious party on the dinner plates. The potatoes party will bring the wonder aroma of roasted garlic, while the chicken party will bring the juicy gossips, and finally the brussel sprouts will bring a burst of green and a slight hint of salty bacon.



Then you invite that massive party into your stomach. :)

Baked Chicken with Potatoes and Brussel Sprouts

Ingredients:
(Printable recipe)

2 chicken thighs - trim all fats
3 or 4 medium red potatoes - scrubbed clean
4 large garlic cloves
1/4 lb of brussel sprouts - halves
2 tablespoons of bacon grease
olive oil
salt
pepper
red chili flakes (approx. 1/4 tablespoon)
dried rosemary (approx. 1/4 tablespoon)

Directions:

Preheat oven to 425 degrees Fahrenheit.

After scrubbing the potatoes clean, slice them in 1/4" thick slices.
Then cut those those slices in quarters.
Smash and peel 4 large garlic cloves. Smash and bruise those suckers! Now, we don't want to go overboard and turn them into tiny pieces, we want them to still be in somewhat large pieces.
Pour about 1 tablespoon of extra virgin olive oil into a roasting pan.
Dump in the sliced potatoes and about 1 teaspoon of salt and as much ground pepper as you'd like.
Toss the potatoes around and let them mingle with the salt, pepper and olive oil.
Also mix in the bruised garlic cloves.
Drape a sheet of aluminum foil over the pan and pop it in the oven.
Bake approximately 30 - 40 minutes.
Take another roasting pan and pour in 1 1/2 tablespoon of extra virgin olive oil.
Give the pan a little swirl so that the oil coats the pan evenly.
Lay the chicken pieces in single layer on the pan.
Sprinkle on garlic salt and pepper.
Flip the pieces over and do the same for the other side.
Sprinkle on some chili pepper flakes and some rosemary.
Toss and make sure the chicken pieces are evenly coated with pepper flakes and rosemary.
Bake at 425 degrees Fahrenheit for 15 minutes, then flip it over and cook for another 15 minutes.
Heat about 2 tablespoons of bacon grease in a pan over the stove.
Add the brussel sprouts.
Sprinkle a pinch of salt over the brussel sprouts.
Cover with a lid and let cook for 3-4 minutes.

2 comments:

  1. I'm so happy that you guys showcased brussel sprouts! Love 'em. Btw, great pics!

    ReplyDelete
  2. I held Hobbes in my arms as he fell asleep on my chest. <3

    ReplyDelete