RECIPE WANTED: LazyWriter Can't Cook - Chicken & Potatoes

Cut your potatoes into quarters...toss all of it together with a drizzle of olive oil (about a TBSP or so) season with some sea salt, pepper, and anything you fancy...I like italian seasonings like basil, oregano, some garlic powder...keep it simple...cook in a preheated oven maybe 400 degrees until potatoes are tender and chicken is cooked through...25-35 min? Not 100% sure on timing because I never time things...lol.

Oh I would put lemon pepper and dash and let them back in the over. Spray some I can't believe it's butter and oh man, it will be a great dish! Use pam if you want on the tray. I love this!

Let me know what you made and how did you come out? Now 'm hungry

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Sage Chicken and Red Potatoes

Course: light meals
PointsPlus™ Value: 6
Servings: 6
Preparation Time: 10 min
Cooking Time: 319 min
Level of Difficulty: Easy

Ingredients
2 tsp olive oil, extra-virgin
1 large red onion(s), chopped
3 stalk(s) (medium) celery, diced
2 clove(s) (medium) garlic clove(s), minced
1 Tbsp all-purpose flour
1 cup(s) reduced-sodium chicken broth
1 1/2 pound(s) skinless chicken drumstick, (about 6 1/4 drumsticks)
1 pound(s) uncooked red potatoes, cut into quarters
1 pound(s) baby carrots
1 leaf/leaves bay leaf
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1/2 cup(s) parsley, fresh, chopped
1 tsp dried sage, or 1 tablespoons fresh, chopped
1/8 tsp lemon zest, 1 strip
2 tsp fresh lemon juice
Instructions
Heat the oil in a large nonstick saucepan over medium heat. Add the onion, celery, and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add the flour and cook, stirring constantly, about 1 minute. Add the broth and bring to a simmer, stirring constantly.

Put the chicken, potatoes, carrots, bay leaf, salt, and pepper in a 5–6-quart slow cooker; pour the broth mixture over the chicken and vegetables. Cover the slow cooker and cook until chicken and vegetables are fork-tender, 4–5 hours on high or 8–10 hours on low.

Discard the bay leaf. Add the parsley, sage, lemon zest, and lemon juice to the slow cooker; cover and cook on high until the flavors blend, about 10 minutes. Yields 1 drumstick with 1 cup vegetables and sauce per serving.

Notes
You can substitute tarragon, rosemary, or thyme for the sage, and 1⁄2 cup of wine for 1⁄2 cup of the broth if you like.

Rosemary Chicken and Vegetables

40 min Serves 4


Ingredients

8 small chicken drumsticks (about 1 3/4 lb)
4 large red potatoes, each cut in 8 wedges, wedges halved
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in 1/2-in.-thick slices
2 Tbsp olive oil
3 Tbsp chopped fresh rosemary
2 Tbsp chopped garlic
1/2 tsp each salt and pepper
1/4 cup pitted kalamata olives, cut in half
Serve with: balsamic vinegar

How to make it
Heat oven to 500°F. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.
Distribute drumsticks, potatoes, peppers and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper. Toss to turn and coat.

Roast pans 15 minutes; remove from oven. Gently toss mixtures on pans, return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender.
Arrange on serving platter; sprinkle with olives. Serve drizzled with vinegar. (To reduce fat and cholesterol, remove skin from chicken before eating.)

Lemon-Rosemary Roast Chicken with Potatoes


A green salad is all you'll need to round out the meal. Garnish with rosemary sprigs.

Yield: 4 servings (serving size: 5 ounces meat, about 1 1/2 cups potatoes, and 1 lemon wedge)

Ingredients
1 (3 3/4-pound) whole roasting chicken
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 garlic cloves, minced
Cooking spray
3 baking potatoes, peeled and cut into 1 1/2-inch pieces (about 2 pounds)
4 lemon wedges
Preparation
Preheat oven to 375°.

Remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine 1 tablespoon oil, rosemary, rind, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back, and tuck under chicken. Place chicken, breast side up, on a rack coated with cooking spray, and place rack in a roasting pan.

Toss potatoes with the remaining 1 tablespoon oil. Arrange potato mixture evenly around chicken. Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in meaty part of thigh registers 170°. Remove chicken from pan; let stand 15 minutes. Sprinkle the potatoes with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Remove skin from chicken; discard. Carve chicken, and serve with potatoes and lemon wedges.

Wine note: Roast chicken is very versatile with wine, and so are the seasonings used here. In the winter, I'll usually serve this dish with an earthy red wine like pinot noir. But now, with summer approaching, I prefer Beaujolais, an exuberantly fruity red best served slightly chilled. Try George Dubeouf's "Fleurie" Beaujolais 2004 ($12). -Karen MacNeil

Nutritional Information
Calories:
522 (28% from fat)
Fat:
16.5g (sat 3.5g,mono 8.5g,poly 2.9g)
Protein:
41.6g
Carbohydrate:
49.8g
Fiber:
5.4g
Cholesterol:
106mg
Iron:
4.4mg
Sodium:
568mg
Calcium:
68mg