I happen to be a huge fan of one pot meals as all of you who follow me know by now. I love how easy it is to clean up afterwards and how easy it is to cook it all up in one pan. The chicken crisped up beautifully and the potatoes were out of this world. The coriander flavor is very strong and is very distinct. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper. The cooking method is important here, you’ll need a large oven-proof skillet. Give this one a try you won’t be sorry. It tasted as good as it looks. Enjoy and thanks to Jessica Seinfeld for another great recipe.
The Can’t Cook Book by Jessica Seinfeld
Ingredients:
1 yellow onion sliced into thin slices
1/2 cup water
app. 5 medium-sized Yukon Gold or Russet Potatoes ( 1 1/4 lbs. app. )
1 Tablespoon olive oil
2 Tablespoons fresh Rosemary Leaves ( I used about 3 sprigs)
1 1/2 tsp. kosher salt
3/4 tsp. freshly ground black pepper
4 bone-in , skin-on chicken thighs (small ones) app. 1 1/4- 1 1/2 lbs.
4 chicken drumsticks (app. 1 lb.)
1 Tablespoon ground coriander
Directions:
Heat the oven to 425 degrees. Get out a large oven-proof skillet.
Thinly slice the onion and scatter over the bottom of skillet. I sprayed with cooking spray first as I always do. Add the water over the onions. Wash but don’t peel potatoes and slice them into 1/4″ rounds. Lay the potato slices right over the onions, over-lapping as necessary. Drizzle with the olive oil. Wash and dry the rosemary sprigs and sprinkle over the potatoes , just the leaves which you’ll pull from the rosemary sprigs. Sprinkle 1 tsp. salt and 1/4 tsp. of pepper as well.
I wash the chicken and pat it dry with paper towels. In a small bowl you will combine the coriander and the remaining 1/2 tsp. of Salt and 1/2 tsp. pepper. Using your hands rub the spices all over the chicken on both sides. Lay the chicken , skin side up, over the potatoes. Remember to always wash your hands after handling raw chicken and before touching any other foods you may come in contact with.
Roast until the chicken is cooked through, you can always cut into a piece to make sure it’s no longer pink. The potatoes should be tender after about an hour. These were some delicious potatoes! Perfection on a plate.
Cooking with Candi 