This year was our turn to return the favor and celebrate Thanksgiving Day with mom and dad in Puerto Rico. Before we left town, I practiced this dish before making it “for real” tomorrow.
Now, I have to tell you that this Mizkan challenge asked for a side dish… but if you ask my family, they’ll tell you that the photo shows perfectly what we call a side dish. Obviously, we don’t skip having turkey and we requested – well, hubby did – for roast pork. That left this delicious chicken recipe to be a side dish 😉
My husband likes green bean casserole but all I can think of it’s all the calories it has. Me, I just wanted something a “little” lighter. You know, to feel a bit less guilty of eating so much food! To please everybody, we made the chicken portion for my mom and dad and the veggies for us so it’s a win-win.
Oh, and before I forget, I hope you like contests. Holland House in Facebook is celebrating this holiday season with a cool contest where you can win $500 and have an expert blogger help you plan an unforgettable feast or “Holiday Bash”.
Good luck and Bon Appetite!
|#MizkanLatino Challenge: Roasted Chicken with Red Potatoes and Green Beans||
- 1 whole chicken, about 5 – 6 lbs
- 1 1 / 2 teaspoon sea salt, divided
- 1 1 / 2 teaspoon dried thyme, divided
- 1 1 / 2 teaspoon dried rosemary, divided
- pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar Holland House
- cooking spray
- 1 1 / 2 pounds baby red potatoes, chopped
- 2 teaspoons fresh rosemary, chopped
- 1lb fresh green beans
- Preheat oven to 400 degrees F and use aluminum foil to cover the roasting pan or baking sheet.
- In a small bowl mix all the herbs with olive oil and red wine vinegar Holland House.
- Set chicken on a rack in a roasting pan, breast side up. Using a kitchen brush smear the mixture all over chicken evenly. Use about 3 parts of this mixture for the chicken.
- Place the roasting rack in the baking tray. Cover the red potatoes with the remaining mixture and place them in the bottom of the baking pan around the rack. Then, put the chicken on the rack and cook for 45 minutes.
- Cover the chicken loosely with aluminum foil. This will prevent over browning. Cook for another 45 minutes (or until the internal temperature of the breast meat reaches 160 degrees F.)
- Meanwhile, mix half a teaspoon of olive oil and add green beans to the baking sheet during the last 10 minutes.
- Let stand for at least 10 minutes and enjoy!