For those of you who think I’ve fallen off the face of the earth, I feel the same way! I have been holed up working on projects, baking bread, working, exercising reluctantly, and as lovely as it all has been, I am ready for a break. My version of a night off from cooking actually involves cooking. I know, I’m cheating. But a one tray dinner is almost like not cooking it’s so easy. None of the very involved chopping and recipe reading and re-reading. Sometimes I feel like my cutting board can’t hold it all, and I start using two. That’s how you know you’ve really gone crazy. Don’t be like me.
I learned my favorite secret ingredient from Jenny of Dinner A Love Story–Greek Yogurt. As a marinade it perfectly compliments chicken and herbs and keeps the chicken juicy. This One Tray Rosemary Chicken and Potatoes is simple and delicious, and it only takes an hour to make. With almost no prep, you can basically throw it in the oven and forget about it until the timer goes off. Here’s how you make it!
I guess I don’t really need to show you how it’s so easy. In a large mixing bowl, add your chicken and baby potatoes and sprinkle with 1 teaspoon of salt. Mix together the olive oil, yogurt, lemon juice, 1 teaspoon of the salt, black pepper, thyme and chopped rosemary leaves.
Pour the yogurt mixture over the chicken and potatoes and use tongs to toss it all around. Add another teaspoon of salt and mix.
Spread out the pieces of chicken and potatoes in an even layer on a large baking sheet covered in foil. Sprinkle a little more salt and pepper on top and then bake for one hour at 425 Fahrenheit or until chicken is cooked and the potatoes are tender.
It’s such a simple and delicious meal! What’s your favorite easy dinner to cook?
- 1 whole chicken cut into 10 pieces (about 4 lbs)
- ½ cup olive oil
- ¾ cup plain greek yogurt
- juice of 1 lemon
- 4 tsp salt
- black pepper
- ½ tsp dried thyme
- 4 sprigs of rosemary
- 1 lb baby red potatoes
- Preheat your oven to 425 F. Cover a baking sheet in aluminum foil.
- In a large mixing bowl, add the chicken and potatoes and sprinkle everything generously with 2 tsp salt.
- Remove the leaves from the sprigs of rosemary and mince the leaves. In a small bowl, mix together the olive oil, greek yogurt, lemon juice, 1 tsp salt, black pepper, dried thyme, and rosemary leaves. Pour the yogurt mixture over the chicken and potatoes and use tongs to mix together and coat everything with the yogurt mixture. Sprinkle the remaining tsp salt over the whole mixture.
- Pour the coated chicken and potatoes onto your prepared baking sheet. Spread everything out in one layer, leaving the breasts and thighs skin side up. Pour all the remaining yogurt sauce over the chicken and potatoes. Bake for 1 hour or until chicken is cooked through and the potatoes are tender. Remove from the oven and let it rest for 15 minutes before serving.
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