Sunday, January 4, 2015

{Sunday Supper} Roast Chicken with Baby Potatoes and Green Beans with Garlic Cream Dressing

No school and no work for the last 16 days, but like all good things, that ends tomorrow. Back to the grindstone.  So as we prepare the backpacks and the lunchboxes we slow down and enjoy one last lazy day before the madness ensues.  Start your ovens.  Cue the Netflix.  Get comfy.

This is a cozy little Sunday Supper.  A cast iron skillet brimming with simple roasted chicken and baby potatoes adorned with fresh steamed green beans and a good drizzle of the most bright and refreshing garlic cream dressing.  Wow does that dressing jazz things up a bit! This is everything I want winter comfort food to be.  It's familiar but has a fun little twist with the dressing, it's healthy yet very comforting, and most of all it's a great family-pleasing meal! It was the perfect thing to enjoy on our last lazy day of Christmas break.

Roast Chicken with Baby Potatoes and Green Beans with Garlic Cream Dressing
Serves 4-6
6 or 7 chicken legs or thighs, skin on
1 pound baby red potatoes, quartered
chopped leaves from 2 sprigs rosemary
1-2 tablespoons olive oil
  1 pound green beans, topped and tailed

For the Dressing:
smidgen of Dijon mustard
1 small garlic clove, mashed to a paste
1 tbsp white balsamic vinegar
1 tsp lemon juice
3 tbsp extra-virgin olive oil
3 tbsp whipping cream

Preheat the oven to 400F.   Season the chicken with salt and pepper to taste.  Place the oil in a large (12") cast iron skillet over medium heat.  When the skillet is ready (hot), add the chicken legs and sear for a few minutes on each side until golden brown.  Place the quartered potatoes and rosemary (if using) in the skillet with the chicken and put the skillet into the oven.   Roast for about one and a half hours, until the potatoes are tender and golden.  Shake the potatoes around a bit while cooking – dark, crusty edges are especially nice.

While the chicken is roasting, prepare the dressing. Put the mustard, garlic, balsamic and lemon juice into a small bowl and whisk together with a fork. Season and whisk in the oil followed by the cream. Check for seasoning – it might seem slightly strong but it's going to dress potatoes so needs to balance them.

Also, during this time, steam or boil the beans for three to four minutes or until slightly tender but still al dente. Rinse in cold water, drain and gently pat dry with a clean tea towel.

Remove the chicken and potatoes from the oven and place onto a platter with the green beans.  Drizzle the garlic cream dressing over top the platter, reserving some dressing to serve on the side.  Garnish platter with lemons and herbs, if desired.  Serve immediately and enjoy!
Theme: Happy, Healthy!

Every Sunday @ Kahakai Kitchen


  1. Hi Kim,
    WOW! Wish that plate is on my table right now! Looks utterly delicious! My family would really love it!

  2. Hi Kim! Okay, this looks absolutely fantastic. I adore potatoes and green beans. You're right. That sauce looks awesome. Oh, yeah. I can see this on our Sunday supper table,for sure.

  3. This dish must be very delicious and a hit with kids! :)

  4. Such gorgeous color in that skillet and the garlic cream dressing sounds really yummy Kim. A perfect Sunday family meal. Great pick! ;-)

  5. That looks like a perfect family meal, and that dressing sounds fantastic!

  6. SIXTEEN DAYS?! I am so jealous. This is such a great cozy comfort meal to see the holiday season out!

  7. Kim, this has me positively drooling. This looks like the perfect way to finish off a Sunday evening at the end of the holidays, or any Sunday evening for that matter. We often have a roast chicken on a Sunday night, but I love this simplified and healthified version - especially with that gorgeous garlic dressing instead of the usual gravy. Great choice.


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