September 13, 2011: Garlic Chicken and Potatoes Recipe

What do you get when you take loads of garlic, chicken and canned potatoes? Besides the fact that these are all some of my favorite ingredients, when you put them together you get a yummy, hearty dinner perfect for any night of the week. After just a few minutes of preparation, the pan goes into the oven and you can walk away for an hour while it bakes to perfection.

Garlic Chicken and Potatoes

1 T. olive oil

4 pieces of bone-in, skin-on chicken (your choice of breast or dark meat)

20 cloves garlic

2 shallots, thinly sliced

1 pint canned white potatoes (or 1 can)

1 t. kosher salt

1 T. Montreal Chicken Seasoning

In a large ovenproof skillet, add the olive oil and heat to medium. Add the pieces of chicken, cooking for a couple minutes per side, until lightly browned. Remove the chicken to a plate. Add the garlic, shallots and drained potatoes to the pan. Place the chicken pieces on top of the vegetables and sprinkle with salt and seasoning blend.

I cooked this dish in a cast iron skillet, using a really big thigh quarter and breast.

Heat oven to 350 degrees. Cook the pan of chicken and vegetables, uncovered, for 50 – 60 minutes, until juices are no longer pink and the skin is crispy.

Serves 4.

Tip: If you don’t have or can’t find Montreal Chicken Seasoning, substitute a combination of freshly ground black pepper, garlic salt, onion powder, paprika, and red pepper.