Friday, December 19, 2008

Dill butter chicken thighs, parsely roasted potatoes



This is an extremely simple roast chicken dish that was orgasmic. I made some dill butter and put it under the skin of $.79/lb chicken quarters, then salted and peppered the exterior. I browned the chicken briefly in a pan, and roasted it on 475 until crispy and delicious. For the potatoes, I diced small red spuds and microwaved them in a covered bowl for about 5 minutes, until fork tender. They went in the oven with the chicken, and because of the pre-cooking, finished at about the same time. I simply tossed them with butter, salt, pepper, and chopped parsley. The couscous with smoked paprika was almost superfluous.

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