The chicken just melts in your mouth, and those rich, buttery Yukon gold potatoes are perfection! This dish is definitely one of my go-to recipes.
I could tell my husband loved this dish from his reaction when he took that first bite. I didn’t even have to ask. I also brought some over to my neighbors and they loved it as well. They have been my taste testers ha ha. The recipe is super easy to make, and while it’s in the oven you can enjoy some downtime.
10 chicken drumsticks
10 Yukon gold potatoes
1 large carrot
¼ cup of chopped onion
2 garlic cloves
2 teaspoons of Johnny’s seasoning salt
1 teaspoon of Italian seasoning
2 tablespoons of dry chicken bouillon (you can also crush bouillon cubes and measure out 2 tablespoons
or use low sodium seasoning salt that doesn’t contain ground black pepper)
¾ teaspoon of ground coriander
3 bay leaves
1 tablespoon of vegetable or olive oil
2 fresh sprigs of thyme (optional)
Let’s get started!
1. Preheat your oven to 350 degrees fahrenheit. I personally like drumsticks in this dish with the skin removed. This part is totally up to you. In a cast iron dutch oven place your chicken drumsticks, 2 tablespoons of dry chicken bouillon, 1 teaspoon of seasoning salt, 1/2 teaspoon ground coriander, 1 teaspoon of Italian seasoning, and chopped onion. I don’t add any ground black pepper because Johnny’s seasoning salt already contains it. Peel the garlic and either mince, press, finely chop or grate with a fine grater, (whatever works for you. I grated mine ) and add that as well. Mix all of it all well and place it in the refrigerator to marinate while you prepare your potatoes.
You can also use any other type of cast iron pot or skillet, as long as it’s deep enough. I’ve used a cast iron skillet for this recipe before and it still turns out great. If you don’t have a cast iron dish, use the heaviest baking dish you have. You might need to add 15-30 minutes to your cook time. Make sure to check if potatoes are soft before adding more time.
2. Peel potatoes and carrot. Cut carrot into four length wise, then dice it. Cut potatoes in half, then into about 1/4 inch slices. Rinse and drain the potatoes, then combine potatoes and carrots with 1 teaspoon of Johnny’s seasoning salt 1/4 teaspoon of ground coriander and bay leaves. Mix it well and set aside.
3. Add oil into a large skillet and place it on high heat. When the oil is hot sear drumsticks for a minute or two on each side, just to give it a little bit of that golden color.
4. While the chicken is searing empty potatoes and carrots in to the dutch oven where your chicken was marinating. Mix potatoes with the excess marinade, then place the seared chicken in between the potatoes. Place fresh thyme springs on top, cover with a lid or heavy duty aluminum foil, and bake it at 350 degrees fahrenheit for 1 hour and 15 minutes.
This smells incredible!
Simple yet bursting with flavor! You can enjoy it with your favorite salad. Recipe for the crab salad shown in the picture above will be posted on the blog soon. Bon Appetit, Enjoy!