I woke up early this morning, reached over for my phone to do a little surfing.  I think I’m finally convinced that my fb newsfeed is equivalent to other’s ‘Google news balanced by Drudge…daily news.’  Don’t shake your head.  When I make Crispy Chicken Legs with Sweet Tomatoes, because my friend Jamie Oliver suggested them, you will surely acknowledge that social media….ain’t all social.  There’s great stuff out there.

Here’s the link to this fabulous recipe from Jamie Oliver.  Thanks for the tip Jamie (we’re tight like that).  This one pot no-fuss meal comes together quickly and requires no attention.  The layers of flavor do all the work.  Serve this to guests and you’ll be a super star.

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Crispy Chicken Legs {with Sweet Tomatoes}

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Jamie Oliver

Ingredients

• 8 chicken legs
• sea salt
• freshly cracked pepper
• a good handful of fresh basil leaves removed
• 2 sprigs fresh lemony thyme
• 8-10 baby new potatoes halved
• 2 big handful of red and yellow cherry tomatoes halved
• 1 head of garlic cloves removed
• 1 fresh chili thinly sliced
• olive oil

Instructions

• Preheat oven to 350 degrees.
• Season chicken legs with salt & pepper. Arrange in the bottom of a large dutch oven. Nestle potato pieces around chicken, then add sliced tomatoes, basil leaves, lemony thyme, garlic cloves, and chili. Drizzle olive oil over top.
• Bake uncovered for 1 1/2 hours until chicken skin is crispy and meat falls off the bone.

The post Crispy Chicken Legs {with Sweet Tomatoes} appeared first on Lemony Thyme.

From THE moment I tasted these Parmesan Herb Roasted Potatoes I knew.  I knew we would become very close.  These potatoes and I.  The Parmesan cheese creates a crispy coating on the tender well seasoned potatoes.  Heavenly really.

We made them 4 days in a row.  Small batches of course, but nonetheless, we couldn’t get enough of them.  If we hadn’t run out of my new bff Wild Mushroom & Sage Olive Oil I’m pretty certain we’d be on day 10 in a row by now.

For starters sprinkle the Parmesan cheese into the baking pan before placing the ‘baking‘ potatoes cut-side down in the pan.  So here’s how our version goes.

We used ‘petite‘ potatoes (tiny Idaho or Yukon Gold both worked well…remember we ate these 4 days straight), sliced in half.  We coated them with a generous amount of Wild Mushroom & Sage Olive Oil (or you can use your favorite EVOO).  Then we tossed in a couple handfuls of fresh herbs.  For us that meant the ones that came back from last year….Rosemary, Thyme, and their sister Sage.

Into that we grated fresh Parmesan cheese (as I write I talk to myself…and in my head I just sounded like Sandra Lee….’IN. to THAT. we grated’…sorry, moving on).  Salt & pepper…everything squinched up in a Ziploc bag then poured out onto a baking pan.  I also missed the part about cut-side down.  So I cooked mine about 20 minutes then flipped them over and cooked them another 15 minutes.  At this point both sides were feeling the Parmesan crusty love….I’m pretty sure that’s winning.

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Parmesan Herb Roasted Potatoes

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 lb. petite Idaho or baby Yukon gold potatoes sliced in half
• 1/3 cup grated Parmesan cheese
• 1/4 cup EVOO better yet Wild Mushroom & Sage Olive Oil
• 1-2 handfuls fresh herbs such as rosemary, sage, and thyme
• salt & pepper

Instructions

• Preheat oven to 375 degrees.
• In a large zipper top bag or mixing bowl, toss potato halves with olive oil, Parmesan cheese, herb sprigs, salt & pepper.
• Pour onto a shallow rimmed baking sheet in a single layer.
• Bake for 20 minutes, then using a spatula turn potatoes over and bake another 15 minutes.

The post Parmesan Herb Roasted Potatoes appeared first on Lemony Thyme.