I'm clearing out the chicken from my freezer, which means finding at least a couple new ways to do it. Unlike last week's chicken parmesan, which I've made dozens of times, this week, I found this recipe for Herb Roasted Chicken with Potatoes from SimplyRecipes.
I've seen recipes like this before, simply tossing some chicken on top of some veggies and shoving it in the oven for an hour, but this is the first one I've ever tried. It turned out pretty well, all things considered, and I was pleased at how easy it was.
I didn't have any red wine vinegar, so I substituted an equal amount of balsamic. The shallots I replaced with small yellow onions, and I ran out of fresh garlic, so I used 1/2 tsp of garlic powder (1/8 tsp powder per clove).
All told this is a great, easy, inexpensive dinner, and you can vary the herbs and sauce for infinite possibilities. Something hot and spicy sounds good, or a heaping helping of your favorite seasoned salt.
Next time, I might try a different cut of meat. Thighs and legs might not be the right cut of meat to use, due to their higher fat content. Roasting the chicken on the potatoes means the fat can't drain away.