Rosemary Baked Chicken

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I call this recipe “My Plan B”.

It happens all the time… We invite friends over for dinner, I plan a somewhat elaborate meal; the night before, I go grocery shopping and mentally plan my day, everything seems to be ready, but the next day my daughters have a different plan, Lilah, my 3 yr old, decides to skip her nap and keep her sister awake, water the plants all by herself, draw on my wall and “reorganize” my kitchen cabinets.

By 5 o’clock, my husband is not home from work yet and it  is clear to me that it was the wrong day to make  prime rib, so I fill the sink with warm water and throw in some frozen chicken to thaw while I make myself “presentable”. Then I just set the chicken in a baking tray, quickly slice some unpeeled sweet potatoes and carrots, sprinkle some oil and spices and put everything in the oven. This whole dish preparation took less that 5 minutes and while it bakes I quickly assemble a salad and sit in my front porch with a parenting book and pretend to have a handle on everything.

 

Ingredients:

 

6 chicken drumsticks *

2 medium carrots, sliced

1 medium sweet potato or yam, cut into 1 inch squares

1 tbsp of paprika

1 tbsp of ground dry rosemary leaves**

1/2 tbsp of pepper

1/2 tbsp of garlic powder

3 pressed garlic cloves

2 tbsp of olive oil

Salt to taste

 

Preparation:

 

• Preheat oven to 380 F
• Combine all ingredients until the spices are uniformly spread and place into an 8 x 11 baking pan.
• Bake for about an hour or until chicken is cooked and carrots are tender.
• Optional step: Broil chicken until skin is crispy

 

*boneless chicken breast would work as well, but I like fat

**If you can’t find ground rosemary, then run the through a coffee grinder or blender until powdery