Foodie faithful, I appreciate your patience with me for the past few months.  It’s been a crazy year at my university, which has left me precious little time for thinking about food–or, truth be told, for being in the kitchen at all.  The past week has seen The Hubs and I headed out for end-of-year social events three nights in a row.  The past couple of months have seen the Foodie children fending for themselves more often than they probably have in the past two years combined.  Fortunately, they’re both pretty adept in the kitchen and nobody starved.

But.  I’m happy to report that the spring semester is over, spring grades have been turned in, and the summer has almost officially begun.  As soon as the Foodie children have finished the school year–and as soon as The Girl makes it through high school graduation–our summer break will be off and running, complete with regular trips to the farmer’s market and, with any hope, more Adventures in Produce.

In the meantime, I’m going to share a go-to recipe that gets me through a hectic dinner hour on a fairly regular basis:  Rosemary Chicken and Potatoes.  It’s a one-dish meal that requires minimal prep time–basically, the only prep involved is peeling and cutting up a few potatoes.  That’s it.   Best of all, everybody in the Foodie family loves it:  The Girl loves anything that includes roasted potatoes, and The Boy likes chicken any time it doesn’t involve bones.

This recipe calls for boneless, skinless chicken thighs.  They’re cheaper if you buy them with the skin on and remove it yourself, but of course that adds prep time–and when I know I’m going to be in a hurry, I just spend the extra bit of money on convenience.   Otherwise, though, it’s worth taking a moment to pull off the skin.  (It’s not hard, and it really doesn’t take that long.)   If you prefer to substitute white meat chicken for the chicken thighs, just cut chicken breasts into halves and use them instead.  You’ll probably want to reduce the baking time a bit, though, to keep the chicken from drying out, since white meat has a lower fat content.

Sometimes I’ll add a splash of citrus to this recipe by squeezing half a lemon over the chicken before baking–lemon and rosemary are a terrific combination.   The Boy prefers this dish without the lemon juice, which isn’t surprising.   If you’d prefer the potatoes to be steamed, rather than roasted, you can add half a cup of chicken stock to the baking pan just before you put it in the oven–or substitute white wine for the chicken stock, if you have it on hand.  And don’t worry about adding wine to a dish your kids will be eating for dinner, since the alcohol evaporates during the baking process.

Rosemary Chicken and Potatoes


8 boneless, skinless chicken thighs
3 or 4 large russet potatoes
1 T. olive oil
2 T. fresh rosemary (or 2 tsp. dry)
Salt and pepper


Preheat the oven to 425 degrees. Spray a 9 x 13 inch pan with non-stick spray and set aside.

Peel the potatoes and cut them into bite-size chunks. (Try to get the chunks close to the same size, so they'll cook evenly.) Toss the potato pieces with the olive oil; add half the rosemary, then stir to coat. Dump the potatoes into the prepared baking pan and spread them in an even layer.

Set the chicken thighs on top of the potatoes. Spray them lightly with the non-stick spray, then sprinkle the remaining rosemary over the chicken. Season both the chicken and potatoes with salt and pepper.

Bake for 45 minutes, until the chicken reaches an internal temperature of 165 degrees.

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