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Oven Roasted Chicken Thigh with O’Brien Potatoes

O’Brien potatoes sound very Irish, however they most likely originated somewhere around Boston as far as anyone can tell. Irish they may not be, but the peppers and onions certainly wake up boring potatoes!

Breakfast was Basic Granola

Lunch was Corned Beef Chowder

Thawed chicken thigh. Season both sides well with garlic powder, celery salt, lemon pepper, Italian herb. Onto a foil lined baking sheet.
Into a preheated 425 oven for 30-40 minutes depending on the size.
Two smallish potatoes. Two mini-peppers, a bit of onion, and one garlic clove. Since these are Yukon gold potatoes I didn’t peel them. If you have russets I would peel as their skins are much tougher.
Melt some butter in a bit of oil in a small pan. Once the butter is foaming.
Soften the onions and peppers a bit. Move to one side of the pan, then add in the potatoes and garlic.
Salt & pepper and a bit of parsley. Add a chicken stock cube. Cover and let the cook on medium heat.
Trim and steam some broccoli.
Simple. Perfect!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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