Kate's Cuisine

Aug 08 2016

Double Potato Garlic Chicken

Double Potato Chicken

August has been a tough month for me and my family so far. We’ve had one of those crises where everyone just needs to band together, be there for each other, and try to get through. Of course, one of my favourite ways to show support is to take over in the kitchen, and let everyone relax after a long hard day. My mom and I watched someone make a version of this Double Potato Garlic Chicken on TV while at the hospital one day, and it looked so good and so comforting, I knew I had to make it once we all got back home. And I’d like to think that once it was on the table, the roasted sweet potatoes, squirt of lemon, and juicy chicken was just what every one of us needed.

1 whole chicken, cut into 8 pieces $8.37
2 sweet potatoes, peeled and sliced into 1/2″ rounds $1.00
3 – 4 white potatoes, peeled and sliced into 1/2″ rounds $0.84
2 heads of garlic $0.66
2 tablespoons olive oil $0.12
Juice of 1 lemon $0.30
1 tablespoon fresh thyme, chopped $0.50
1 tablespoon flat-leaf parsley, chopped $0.10
Salt $0.01
Pepper $0.01

Total cost $11.91
Cost per serving $2.97

1.) Preheat the oven to 400 degrees Fahrenheit and spray the bottom of a 9″ x 13″ casserole dish with non-stick cooking spray.

2.) Place the sweet potatoes, white potatoes, and chicken pieces into a large bowl. Add the lemon juice, thyme, parsley and 1 tablespoon of olive oil. Season with salt and pepper and toss. Remove the chicken and pour all of the potatoes into the bottom of the casserole dish. Place the chicken on top.

3.) Remove the papery skins of the two heads of garlic, and chop off the top to reveal the garlic cloves inside, but leave the head intact. Wedge these, stem-side down, among the pieces of chicken and drizzle the remaining tablespoon of olive oil over each.

4.) Place the casserole dish into the preheated oven and bake for 45 minutes to 1 hour, until the chicken is entirely cooked through, its juices run clear, and the skin is crispy and golden brown.

5.) Carefully remove the heads of garlic (use tongs if they’re too hot) and squeeze them over top of the chicken and potatoes. This will release the cloves of roasted garlic that are now soft, mellow, and sweet.

6.) Serve and enjoy!

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