It’s cloudy, rainy, and chilly outside.
Root vegetables start to seize the produce department of our local supermarket while the weather in LA is still not that chilly for a hearty stew or casserole.
When you see potatoes, you know that fall is coming.
Let’s talk about the weather in LA.
Winter in the morning. Summery afternoon. Spring/autumn at night.
Too complicated. I need something comforting to pick me up. MMM~~~
roasted chicken and potato
I was not able to make a bigger portion since I used my toaster oven. But the recipe can be easily doubled if needed.
for the marinate
1/3 cup sour cream
1 tsp EVOO
1/2 tsp salt (I used 1/4 tsp. It turned out to be bland.)
1 tsp honey
1 tsp stone grounded mustard
lots of black pepper
dash of paprika (optional)
1 medium Yukon potato, cut into chunks (For what type of potato to use, I did some research here.)
1 shallot, diced
1 tsp EVOO
salt and pepper
dried garlic powder (optional)
Mix all the ingredients for the marinate together in a heavy-duty bag with zip. Throw the drumsticks in there and make sure they are all coated. Refrigerate 6-8 hours or overnight.
When you are ready to cook, preheat the oven to 400F. Take the bag out of the refrigerator. Let it come to room temperature.
Meanwhile, prepare the potato. Cover the chunks with well-salted water and bring to a boil. Cook for 5 minutes. Drain.
Toss potato, shallot, EVOO, salt and pepper together. Be careful about the amount of salt since the potato has been cooked in salted water. Spread the potato mixture on a baking sheet lined with foil. Nest the drumsticks in there. Discard the marinate. Sprinkle the dried garlic powder on the top if using.
Cover with foil and roast for 20 minutes. Remove the foil and cook for another 20 minutes, or until the chicken is lightly browned and the vegetables are tender. Serve warm.
What a wonderful Friday dinner (in winter, maybe?)!