Sunday, March 23, 2014

Fall-off-the-Bone Herb Roasted Chicken with Red Potatoes

This chicken truly did “fall-off-the-bone” and paired perfectly with red potatoes and roasted asparagus!  If you’re looking for an easy meal to serve a lot of guests, or a cheap way to make your meals stretch for a long time – I recommend buying a couple packages of chicken leg quarters and making this dish.

We didn’t have any company coming over so this was a TON of food for just the two of us.  You could certainly cut the recipe in half if you’d like.  However, I made the full recipe which gave us a couple meals just as is – then I took the meat off the remaining leg quarters and packaged up 3 bags of chicken to freeze and use in soups and other meals.  I also had enough bones reserved to freeze two bags to make homemade chicken stock at a later date!  I love turning one night of cooking into many meals for the future.   

  Do you have any other great recipe ideas for using chicken leg quarters?  Please share!

Fall-off-the-Bone Herb Roasted Chicken with Red Potatoes
Serves 8-10 (or save the extra to freeze for future meals!)

2 cups chicken stock or broth
10-12 chicken leg quarters/thighs, washed and dried
1/3 cup stone ground mustard
1/4 cup fresh lemon juice
1/4 cup soy sauce
2 tablespoons olive oil
Sea Salt & Cracked pepper
2-3 sprigs of rosemary, chopped
1 cup of fresh parsley, chopped
6-8 small red potatoes, washed and cut in quarters

Pre-heat the oven to 350 F.

Place chicken leg quarters in 2 large baking dishes. 

Combine mustard, lemon juice, soy sauce, and olive oil, and pour over the chicken. Turn the thighs to coat evenly.

Sprinkle on the herbs; then sprinkle on several pinches of kosher salt and plenty of cracked pepper.  (If you don’t have fresh rosemary & parsley on hand – you can substitute with 2 TBS. of a variety of dried herbs)  Cover with aluminum foil, and roast for 45 minutes. Remove the foil and baste with a bulb baster. Add 2 cups of chicken stock and stir to turn up any of the bits that have formed at the bottom of the roasting pan. 

Add the potato wedges to the pans, tucking them in-between the chicken pieces and covering them in the stock. 

Continue to roast without the foil for 60-70 minutes more, basting every 15 minutes to keep the chicken and potatoes moist.  The thighs will turn a beautiful caramel color and your potatoes should be fork tender.  Save the pan juices and strain them through a colander.  Use the strained liquid as gravy for your chicken and potatoes. I recommend serving with a vegetable such as roasted asparagus.  

Recipe adapted from the Big Bowl of Love cookbook

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