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Sunday, October 11, 2015

Roasted Chicken & Potato Casserole~ Day 11

Roasted chicken baked (2) landing page picture

When I can get chicken for under $1 a pound creating dishes with chicken can be fun. There are a ton of complicated dishes that need a million ingredients and take too much time. So, after a crazy weekend and not much kitchen energy I opted for a no fail recipe that I created several months ago.

Roasted chicken (2)

I threw 4 chicken leg quarters in a large baking dish and mixed up a paste of garlic cloves, spices and EVO (extra virgin olive oil).

roasted chicken (4)

Just rub the paste all over chicken and pour your chicken broth in the bottom of the pan.

Bake at 425 for 40-50 minutes…

roasted chicken baked

Voila!!

Roasted Chicken

4 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. chili powder
1/4 tsp. cumin
pinch of salt
dash of pepper
2 T Olive oil
4 Chicken leg quarters
1/2 c. chicken broth

Heat oven to 425
Combine spiced and add oil to make a paste. Wash your chicken and arrange in baking dish. Pat garlic paste all over. Pour chicken broth in dish. Bake for 40-50 minutes. Baste your chicken at least 3 times during the baking process.

I paired this dish with potato casserole & a big pot of buttered peas because they are the fam’s favorite!  

Potato Casserole

32 oz hash browns (or you can grate potatoes)
1 can condensed chicken soup
16 oz. sour cream
1 tsp. garlic
1 small onion, diced
1 1/2 c. shredded cheese
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
Mix all and put in 9x13 pan (can crock-pot as well)
Crush 1 cup crackers and mix in 1/2 Olive oil and sprinkle on top of potatoes. Bake at 300 for 1 hour or crockpot on high for a few hours.

roasted chicken plate (3)

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