Monday, September 29, 2008

Herb Roasted Chicken & Potatoes


My mom makes this all the time during the winter on nights when my dad is working nights and she doesn't want to make dinner and do too many dishes. It's fast and easy and while not gourmet or fancy by any stretch of the imagination, it's a good one for nights like tonight when I'm sick and the weather is wet and cool. It's an excellent Autumn weeknight meal.

Herb Roasted Chicken & Potatoes
(Angie "original)

1 large plastic oven bag
4-6 boneless chicken breast halves
8 petite red potatoes, quartered
1 10 oz. can Cream of Chicken soup
1/4 c. water
1 tsp. garlic powder
1 tsp. sage
1 tsp. thyme
Salt & pepper

Preheat over to 375 F. Prepare oven bag according to package directions. Salt and pepper chicken and potatoes. Place chicken and potatoes in bag.

In a small bowl mix soup, water, garlic powder, sage, and thyme. Pour into oven bag. Close bag with a nylon tie. Cut 6 1/2 in. slits in top of bag for steam to escape.

Roast for 30 minutes or until chicken and potatoes are done.

Notes:
  • The potatoes always come out so creamy and delicious. They're probably my favorite part of this meal.
  • Adding a little more water will thin out the sauce, which works well when you've got more chicken to work with.
  • Chicken stock also adds a nice little "sumpthin' sumpthin'" to the chicken and potatoes. I just did water tonight because I've got a cold and I'm not thinking clearly.
  • Any blend of seasonings can work here. Italian seasonings are great with this. The chicken also develops a nice flavor when you stick some herbs between the skin and meat.

1 comment:

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