Wednesday, 12 September 2012

WW: Chicken and Potatoes in the Oven!

I like using red potatoes so I don't have to peel them, and they make the dish more colourful.

Using a wedger makes everything so much quicker. It literally takes 2 seconds to cut up each potato. 
All the same size! Yay!
I toss everything together in the cooking pan.

 I skin the chicken pieces and rub in coarse sea salt and rosemary. Bake at 375F for about an hour or until  the internal temperature of the chicken reaches 180F [170F if you're using breasts].

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