Tuesday, August 8, 2017

Dinner tonight: Crockpot Rotisserie Chicken and Lemon Herb Potatoes

One of my favorite meals to cook is any recipe that involves the crockpot! I love getting dinner started in the morning and then not having to worry about it til dinner time. Cooking a whole chicken usually involves hours or roasting and basting in the oven, but The Paleo Cupboard Cookbook has a recipe which tastes just as good and takes just a few minutes to get into the crockpot! The Slow Cooker Rotisserie Chicken recipe is a must for any day when you don't have time to cook! I put carrots in the bottom of my crockpot so we have some veggies ready to eat as well.

My husband's favorite side dish with the chicken is Lemon Herb Potatoes. I tried to find the original post listing the recipe I printed out, but had no luck. There are many versions of this out there. My recipe is called "Lemon-Rosemary Sheet Pan Chicken and Potatoes" and was adapted from a Rachael Ray recipe. Here is my adaptation of the adaptation (ha!) and you must give it a try!

Lemon Herb Potatoes
* 1-1/2 lbs. gold potatoes (or enough to fill a large pan with sides after chopping), cut into 1-inch cubes; again, chop smaller if you want some crunch to them
* 1/2 cup olive oil
* 2 lemons, one juiced (1/4 cup) and one sliced thinly
* 2 Tbsp Dijon mustard
* 2 garlic cloves, minced
* 1 tsp dried thyme leaves
* 1 tsp dried rosemary
* salt & pepper

Preheat your oven to 425°F degrees. In a small bowl, add the olive oil, lemon juice, Dijon mustard, garlic, thyme and rosemary. Whisk the ingredients and pour over the potatoes. Mix up the potatoes and sauce so all of the potatoes are coated. Cover the potatoes with the sliced lemons. Sprinkle with salt and pepper, to taste.

Bake for 30 minutes and check for doneness. If the potatoes are not soft or golden-brown enough to your liking, remove the lemon slices, stir the potatoes and cook them for another 10 minutes. Mine are usually done at this point. However, further cooking can be done in 5 minute intervals until the potatoes are finished the way you like them. (We like them crunchy and a bit browned!).

Variation: Add some asparagus or fresh green beans to the potatoes. I haven't personally done this, so have no idea if they would need to cook the same amount of time as the potatoes. My guess is that the asparagus wouldn't need the full 30 minutes. However, this is something you could play around with if your family likes asparagus or green beans!

Final note: While the potatoes are cooking, I am usually cooling the chicken and removing the meat off of the bones to have ready to serve when the potatoes are done.

Enjoy! (Recipe is printable using the PrintFriendly link! Open this post by clicking on the title to get access to the printing option.)

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