By Ernest Barteldes
As much as I enjoy preparing elaborate dishes for what has become our traditional Sunday dinner (pasta Tuesdays are off until at least December, unfortunately) sometimes I just want to keep things simple, especially when there are other things to do such as attending a late-afternoon concert or taking a bike ride if the weather out is nice.
Now that summer is over, I have resumed using the oven – as I have written before here, I avoid using it from June to September because it just gets too hot in the kitchen (I did make an exception when I made Hawaiian chicken for some friends last summer), but as the leaves begin to fall roasting and baking is back on – and nothing is simpler than assembling a casserole and placing it in the oven and get busy with say, making salad.
One of my favorites is roast chicken with potatoes, which is as easy as it sounds. Marinate the chicken overnight (I use fat-free Italian dressing), quarter a few potatoes, put it all together with some onions, garlic and rosemary and drizzle with olive oil before placing in the oven. The result is often great, and all I use for a side is some white rice or crusty bread to absorb the juices.
Chicken with potatoes
6 – 7 pieces of chicken, marinated overnight in sealed container
1 lb. potatoes, quartered
2 garlic cloves, chopped
1 medium onion, chopped
2 tablespoons dried rosemary
Salt and pepper to taste
1 tablespoon olive oil
½ cup white cooking wine
Preheat oven to 350F. In a large bowl, mix all ingredients well and transfer to oven-proof dish. Place in oven and bake, covered with tinfoil, for about 40 minutes. Remove foil and roast for another 15-20 minutes until chicken is cooked through and potatoes are tender. Serve with green salad, white rice or simply crusty bread.