Tasty Tuesday: Herb Roasted Chicken (a 10 minute dinner)

I recently discovered this recipe and loved it right away.  It’s all the things a recipe should be: easy, healthy, inexpensive, and beautiful!  Seriously, it takes all of about 10 min. (at most) to throw together and it looks and tastes amazing.  The first time I served it, my husband made wowing comments as soon as he saw it.  And after he ate it, he declared that we can definitely make this a regular dish around here!  I didn’t argue.  Oh and you really should know that he is not a “food guy” so if a dish gets big compliments I know it is really good!

So here’s the recipe:

Herb Roasted Chicken
5 Chicken Thighs (or whatever pieces you want to use)
1 Onion, cut into chunks
3 Red Potatoes, cut into chunks
1 Sweet Potato, peeled and cut into chunks
6 Tbsp. melted butter
4 garlic cloves, crushed
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. brown sugar
1/2 tsp. poultry seasoning
1/4 tsp. cayenne pepper
1 Tbsp. fresh parsley (I used dried)

Place chicken and vegetables in greased 9 x 13 baking dish.  Melt butter and add remaining ingredients to it.  Pour over chicken and vegetables.  Bake at 350 degrees for 1 and 1/2 hrs.

Recipe Slightly Adapted from Hopeful Things

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt my Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday.

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  1. by Hope Helmuth

    On August 23, 2012 at 8:23 am

    So glad to find you here. I love seeing recipes shared and used. I will be back looking for more ways to be thrifty. Blessings to you.

  2. by Rene@BargainHoot

    On August 23, 2012 at 10:39 am

    This looks so good!! I love that it’s all in one dish!!

  3. by Rosanna

    On September 14, 2012 at 8:11 am

    This looks delicious and easy! Do you bake it uncovered? Can’t wait to try it!

  4. by Lydia Beiler

    On September 14, 2012 at 10:12 am

    Rosanna, good question! I’ve done it both ways but I’ve found that baking it covered seems to work best. If it’s uncovered the whole time the potatoes get a bit too crispy. Guess if you like really crispy potatoes it’s not a problem. :)

  5. by Rosanna

    On September 16, 2012 at 11:48 am

    Made this for Sunday lunch, and we all loved it! I baked it covered, and then right before serving I turned the broiler on for a minute to give the chicken a little more color.

  6. by Lydia Beiler

    On September 17, 2012 at 9:26 am

    Rosanna, glad to know you liked it. Thanks for stopping back and letting me know…I love feedback! And aren’t you just brilliant using the broiler? Great idea- going to try it myself next time.