Tuesday, February 23, 2010

Mustard and Herb Roasted Fingerling Potatoes

Try these simple potatoes with any baked or roasted meat, chicken or seafood. I made these with golden fingerlings, but a combination of colors looks pretty on the plate. Different flavored mustards add interest and variation.

Mustard and Herb Roasted Potatoes

1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise

Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.

In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty. Serves 4.

Leigh’s tip: Substitute your favorite dried herbs for the oregano and thyme.

Mix all ingredients together

Single layer on baking sheet

Browned and ready to serve
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Sunday, February 21, 2010

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

This recipe is quick and easy enough to make after work. The lemon and thyme compliment each other well - also try it with fresh rosemary or oregano. I made this with chicken thighs, trimmed of excess fat. Serve this with the lemon slices from the pan over rice to absorb the delicious sauce.

Roast Chicken Thighs and Drumsticks with Lemon and Thyme

2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)

Preheat oven to 450°. Grease a 9x13-inch baking dish.

Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.

Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.

Chicken is ready to bake

Ready to serve!
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