Tuesday, May 25, 2010

Chicken & Potatoes in the Oven

I got a Pampered Chef stoneware baker from one of our Lend4Health moms, Penny (mom to Logan), and I just love it! It really makes baking stuff so easy, and everything turns out yummy! (And Pampered Chef stoneware is apparently the only stoneware on the market that is lead-free.)

I recently did another round of IgG tests on the family, as well as a bunch of other tests too, and it seems like there's not much we are "allowed" to eat anymore. So I need to get really basic with the food.

So I made this last night, and even my 5 year old son (who has been hating everything but waffles and peanut butter lately....ugh!) ate it up!

I forgot to take a picture before it was all gone, but here's what I did...

- Boneless, skinless chicken thighs (I used about 10, enough to cover bottom of baker)
- One bag of small red potatoes, peeled & cut into quarters
- Some peeled baby carrots
- 1/2 lemon
- 2 cloves fresh garlic, pressed
- 1/4 cup + a bit more of Pacific chicken broth
- Some olive oil
- Some ghee (optional)
- Some salt
- Some herbs de provence

Preheat oven to 350 F. Coat bottom and sides of baker with olive oil. Place chicken on bottom of baker. Squeeze lemon juice onto chicken. Sprinkle garlic over chicken. Sprinkle salt and herbs de provence over chicken. Put potatoes and baby carrots on top of chicken. Sprinkle a bit more salt if you'd like. Dot top with some ghee (optional). Add chicken broth. Cover and put in oven. Cook at 350 degrees for about an hour and a half. After an hour, stir up the chicken and potatoes a bit to "baste" the potatoes. Leave cover off at end. It's ready when the potatoes are soft, the chicken is cooked, and everything looks yummy.

This made enough for our family of 4 for dinner, plus leftovers for 2 lunches the next day.


Chef Penny said...

This sounds so yummy!

security equipment said...

This is not the first of your posts I've read, and you never cease to amaze me. Thank you, and I look forward to reading more.

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