Food Friday: Rosemary Chili Chicken!

It is not often that I cook meat.  Recently I have had better sleep after having a little "meat-y" evening snack.  Last night I was at Safeway and found chicken thighs on sale for 88 cents a pound.  What is not to like about that?!!  So I purchased a package.

This morning I was up early and threw together a recipe from the top of my head.

This rosemary chili chicken was easy to make and delicious to taste!

Rosemary Chili Chicken

In a glass baking dish place your bone-in, skin-on chicken thighs in a single layer.

Sprinkle on rosemary, chili powder, granulated garlic, granulated onion, coarse black pepper and a little seasoned salt if you cannot find your pink Himalayan salt in time.

Bake in a pre-heated 350 degrees F. oven for one hour.

Remove from oven to cool.

Pour the juice into a jar and set in refrigerator so the fat will solidify for disposal...unless you are making some delicious Jewish chicken soup where you will want the fat.

This tasted really good when I had a microwaved russet potato, one Roma tomato, and one chicken thigh for breakfast.  It is 12:30 as I write. I am still not hungry but my mind says it is lunch time...Since I want to continue eating meat sparingly, I did not bring a thigh for lunch.  These were honking big chickens so...one a day is probably enough.

Munchie Monday: Roasted Rosemary Potatoes

Here is the promised recipe for Roasted Rosemary Potatoes.  Daughter M found the recipe on The Barefoot Contessa-Ina Garden on the Food Network

Roasted Rosemary Potatoes 

1 -1/2 lb. small red potatoes-we used new red potatoes

2 Tbs olive oil

3/4 tsp kosher salt 

1/2 teaspoon freshly ground black pepper

3 cloves garlic, crushed

2 Tbs. fresh rosemary

Preheat the oven to 400 F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. 

Dump the potatoes on a baking sheet (we lined our sheet with Silpat) and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

These were really scrumptious!  Dear One ate quite a good serving of them.  Yay!  Successful cooking.