Rosemary-Thyme Chicken and Potato Bake
fingerling or small red potatoes
butter or extra virgin olive oil
dried rosemary, divided
Preheat oven to 425 degrees.
Slice potatoes in half, rough chop onion, and mince garlic. Place in the bottom of your baking dish. Add two tablespoons butter on top of the vegetables.
Sprinkle evenly with 2 tsp rosemary, 1 tsp thyme, and 1/2 tsp salt.
Rub 1 tbsp of butter all over chicken and place on top of vegetables. Sprinkle evenly with 1 tsp rosemary, 1 tsp thyme, 1/2 tsp salt and 1/2 tsp cumin.
Cover with foil and bake for 1 hour 15 minutes. After 1 hour and 15 minutes, remove foil and bake for another 15 minutes, or until skin is slightly crispy and lightly browned.
Let cool for about 15 minutes then serve.
Note: Oven temperatures do vary. Please check your chicken with a meat thermometer and make sure it reaches 165 degrees to prevent illness and know that chicken is thoroughly cooked.