Monday, June 27, 2011

Roasted chicken with onions and potatoes

A quick and easy dinner, which you can serve with any number of Hungarian salads, like cucumber salad, cabbage salad, or pickled veggies.

Ingredients
1 chicken leg quarter
3 medium Eastern white potatoes
1 large yellow onion
1 tbsp chopped parsley
0.25 tsp fresh thyme
0.25 tsp poultry seasoning
salt
black pepper
oil

Preparation
Peel the potatoes and dice into quarter inch pieces. Peel the onion and slice into thick slices.

Preheat the oven to 400F. Salt and black pepper the chicken leg, and sprinkle with poultry seasoning. Allow to sit for 5 minutes. Preheat a cast iron skillet on medium-high heat (never on high, or it may crack!). Add a tablespoon of vegetable oil. Pat the chicken dry and add to the skillet skin-side down. Allow to brown undisturbed for 7 minutes.

Meanwhile, rinse the potatoes 2-3 times with cold water. Turn the chicken leg and cook on the other side for 7 minutes as well. Remove from the pan and set aside. Collect most of the grease from the pan.

Add the onions to the hot skillet and brown lightly. Remove from the pan. Add the potatoes and brown.

Rub the chicken leg with thyme and add back to the skillet. Add the onions back as well. Bake in the preheated oven for about 30-40 minutes, until cooked through. This will hugely depend on the size of the chicken you're using.

When done, remove the chicken leg form the pan. Add the parsley to the onions and potatoes and cook for 2-3 minutes on the stove top, stirring. Serve these with the chicken.

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