What's for dinner?

We've started a monthly family dinner and this month I hosted. I planned on making the following recipe but it ended up being a beautiful day, so we improvised a little. I made the potatoes in the oven and Brandon grilled the chicken. It was still super yum. But I thought the recipe is definitely worth sharing.

Country Chicken and Potato Bake

2 pounds potatoes, cut into 1 1/2 inch chunks

1 medium onion, finely chopped

2 whole chickens (about 3 pounds each), cut up

2 teaspoons salt

2 tablespoons chopped fresh rosemary or

2 teaspoons dried rosemary, crushed

1/2 teaspoon coarsely ground black pepper

Fresh rosemary for garnish

Preheat oven to 425. In large roasting pan, toss potatoes and onion with chicken pieces, salt, rosemary, and pepper. Arrange the chicken pieces, skin-side up; bake, uncovered, 1 hour or until potatoes are tender and browned and juices run clear when chicken is pierced with tip of knife, basting with pan drippings occasionally.

To serve, skim any fat from pan drippings. Garnish with fresh rosemary.

Now, I'd like to say that I made this exactly per the recipe (amazingly enough) the first time I made it. It is delicious. Maybe that's because of the chicken fat... If I were going to make it for my family on a more regular basis, you better believe I'm gonna make it with boneless, skinless chicken breast. I'll just add some canola or olive oil when I'm tossing it all together. That's what I did today when I made just the potatoes. To use one of my favorite phrases from a dear friend, yumola.

And thanks for coming for Sunday dinner!