Wednesday, September 15, 2010

roasted lemon herb chicken with baked potatoes and spanish rice baby.

roasted lemon herb chicke with baked potatoes and spanish rice

whole chicken thighs
as much herb spice you can find - i literally went to my sis-in-law's spice rack and grabbed all the spice that i've heard of which are: parsley, oregano, dill, rosemary, chive, thyme
garlic powder
salt and pepper
potatoes, sliced into wedges
rice, cooked
onion, diced
tomato, diced
sazon con azafran (i used goya brand)
olive oil
frozen diced carrots and peas

1. to marinate chicken: mix all the spice with garlic powder and rub it unto the chicken. squeeze lemon juice and drizzle with olive oil. add salt and pepper. let it stand in the refridgerator for at least 30 mins.
2. preheat oven to 375 degrees. place chicken thighs (skin side up) unto cookie sheet. pour excess marinade over chicken. bake.
3. baked potatoes: sautee potatoes with excess chicken marinade and add olive oil, salt and pepper. (about 3 mins) place potatoes in a single layer unto cookie sheet. bake.
4. bake chicken for at least 1 and 1/2 hour or until cooked. bake potatoes for 1 hr or until soft and cooked.
5. spanish rice: sautee onion and tomato in olive oil until juicy. add carrots and peas. add sazon (half of the packet). add rice and mix until the color is even. add salt and pepper.

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