Chicken Garlic Roasted with New Baby Rose Potatoes and Shallots
4 whole chicken legs and thighs
1/2 cup extra virgin olive oil
1 Tablespoon dried rosemary
1 teaspoon dried thyme
4-6 cloves fresh garlic (thinly sliced)
Salt and pepper to taste
Ingredients for New Baby Rose Potatoes and Shallots
10-12 new baby rose potatoes (quartered)
6-8 large shallots
3 Tablespoons extra virgin olive oil
1 teaspoon caraway seeds
Salt and pepper to taste
Preheat oven to 450 degrees. Wash chicken and potatoes and towel dry. In a small bowl, mix together 1/2 cup olive oil, rosemary, and thyme. Place whole chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate. Sprinkle thin slices of garlic over chicken and salt and pepper to taste. Cut potatoes into quarters and peel shallots. Combine potatoes and shallots in small baking dish. Add 3 tablespoons olive oil and stir together to coat thoroughly. Sprinkle caraway seeds over and salt and pepper to taste. Bake chicken and potatoes for 1 hour, occasionally stirring potatoes.