Chicken and Potatoes

Roasted Chicken and New Potatoes

 

1 ½ to 2 lbs broiler-fryer chicken pieces, skin removed (I usually buy some wings, drumsticks or thighs, with no skin)

1 lb new potatoes, cut into fourths ( I buy the red mini potatoes)

½ teaspoon dried thyme leaves

2 teaspoon dried basil

3 Tablespoons olive oil (or veggie)

1 teaspoon garlic salt

 

Heat oven to 375. Place chicken and potatoes in ungreased rectangular (or oval baking pan). Mix remaining ingredients. Sprinkle over chicken and potatoes.

Cover and bake 30 minutes. Turn chicken and potatoes. Bake uncovered for 20 to 30 minutes longer or until  juice of chicken is no longer pink when thickest centers are cut.