This is an easy recipe for even the most novice or incapable cooks! It’s also handy because it’s all done in one pot.
This is a recipe that I find my Le Creuset Oven to be the most ideal piece of cookware.
~ Chicken Drumsticks (skin-on), approx. 6 pieces
~ Chicken Thighs (bone-in, skin-on), approx. 6 pieces
~ Potatoes (any variety)
~ Grape Seed Oil
~ Salt & Pepper
~ Epicure Selections Herbes Provencales
Preheat your oven to 425 F (I use the Convection Bake setting on my oven).
Cut your potatoes into ‘chunks’ (as evenly as possible). If your potato cuts are a bit uneven, some pieces will just be crispier than others, which is fine! Coat them with grape seed oil and salt and pepper. I like to use ground sea salt and ground peppercorns. Place potatoes around the outer edges of the pot.
Dry your pieces of chicken with paper towels. Coat them with grape seed oil, salt and pepper. Add a light coat of Herbes Provencales. Layer the pieces of chicken in the centre of the pot inside your ring of potatoes (I find it is easier to put the thighs on the bottom and the drums on top).
Bake for approximately 1 hour with the pot lid on. Bake for another 15 minutes or so with the lid off to finish roasting the potatoes and crisp up the outside of the chicken.
I like to use a meat thermometer to check the temperature of the chicken just to be sure it’s cooked all the way through.
Your Le Creuset Oven can go from oven to table for serving! Enjoy!
I find that this recipe pairs really well with a simple Summer Salad.
You can use any herbs and spices that you think would taste good – use your imagination! You can also use any cut of chicken you’d like and any variety of potato (even new potatoes work well here). Be creative!