Chicken & Potatoes With Mint
By: Tracy Sarich
Published: Tuesday, January 4, 2011 - 7:10pm

Ingredients




Whole Chicken, cut into serving size pieces
1 1/2 pounds Yukon Gold Potatoes, peeled and cut into pieces of equal size
1/2 Lemon
1/4 cup Olive Oil
5 cloves Garlic, crushed
Mint, washed and chopped
Salt, to taste
White Pepper, to taste
Red Pepper Flakes, to taste

Preparation

1 Preheat oven to 425 degrees. 2 Wash and dry chicken and cut into serving size pieces. 3 Wash, peel, and cut potatoes into pieces of equal size. 4 Place chicken and potatoes into baking dish - ideally a dish with a lid, a dutch oven works nicely - adding salt and pepper. 5 Mix together olive oil, crushed garlic, mint and red pepper flakes and pour over chicken and potatoes. 6 Bake covered for 30 minutes. 7 Bake uncovered for an additional 30 minutes.

About


I always want to cook - even after a long day - but I don't always want to wash the dishes.  This recipe is the perfect quick, 1-pot meal, that takes 10-15 minutes to prepare (it goes faster if you buy chicken pieces rather than cutting up your own chicken) and allows you to drink a glass of wine (or two), check a few emails, and relax a bit after a long day at work.  
I modified this recipe from the Lebanese Chicken and Potatoes recipe I found on allrecipes.com by adding mint and red pepper flakes.  This recipe could also be modified by adding cumin, coriander or your favorite spice blend.  
Cheers!