This recipe actually showed up in my inbox from AllRecipes as the Daily Dish. I’ve been big into one pot or one dish kinds of dinners on weeknights lately because my husband works 12 hour shifts and once he gets home at 7:15, we still have to do a quick walk with the dogs, during which I like to throw something on that can be cooking while we walk. This dish fit the bill nicely and was ready within fifteen minutes of our getting back.
I did make a few adaptations. I used boneless, skinless chicken thighs because a) I like them better and b) they cook faster. I probably had 5 thighs total (it was the bottom of the bag from the freezer and you know how it gets with those little bits left). These were thawed and should be patted dry (so that they aren’t oozing chicken juices and drowning the potatoes, thus keeping them from getting crispy). I used 4 small potatoes between the two of us, cutting them in approximately 1″ pieces. And of course I adjusted the remaining spices down to justify what was about half the recipe compared to the original. And finally, since I was using boneless thighs instead of bone-in, I cranked up the heat and reduced the cooking time, cooking everything at 425 for 30 minutes. The end result was a fragrant, delicious and easy dinner. Hubby’s comment, “Who knew twigs could taste so good?” (he means the rosemary).