Tuesday, November 10, 2009
Chicken and Potatoes with Thyme and Garlic
Recipe courtesy of Ukiah, CA newspaper. This is simple and easy and quite tasty. The smaller you cut the potatoes and chicken, the faster it will cook. We cut 15 minutes baking time by doing just that, and by using a slightly larger pan so there was a single layer of the chicken potato mixture.
2 pounds boneless skinless chicken breast, but across the grain into strips (we cut ours into cubes)
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
+2 thyme sprigs
2 cloves garlic, minced
2 medium-sized Yukon gold potatoes cut into wedges (we cut ours into cubes)
1 teaspoon kosher or sea salt
1/4 teaspoon pepper
Preheat oven to 325 degrees. Line a pan with non-stick aluminum foil or aluminum foil sprayed with cooking spray. In a large bowl, combine chicken, potatoes, olive oil, garlic, and thyme. Using a large spoon, toss to coat. Transfer the mixture to the pan, and bury the thyme sprigs in the mixture and sprinkle with salt and pepper. Roast for 1 hour. Remove the thyme sprigs before serving.
I think substituting rosemary for thyme would be a great alternative. It's just that my hubby likes the thyme so much we haven't tried it yet.