Ingredients
BAKED CHICKEN
Chicken pieces
Sour cream
Salt & pepper
HERB-ROASTED POTATOES
(enough to serve 4)
2 - 3 tablespoons Dijon mustard
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon Italian seasoning or another herb of choice
1 pound medium-size red-skinned or Yukon gold potatoes
Salt & pepper
Preparation
BAKED CHICKEN Set oven to 425F. Spread chicken pieces on a shallow pan lined with foil for easy clean-up. Brush evenly with sour cream, using about a tablespoon for a leg and thigh, for example. Season generously with salt and pepper.
HERB-ROASTED POTATOES Mix mustard, oil, garlic and herbs in a bowl. Leaving skins on, and stirring each potato into mustard mixture when prepped, cut each potato in eighths, then cut eighths in half. Arrange potatoes on a lightly greased cookie sheet in a single layer. Season generously with salt and pepper. Place chicken and potatoes into oven side-by-side for 30 minutes. Stir potatoes. Reduce heat to 300F and roast both the chicken and potatoes for another hour.
