I can’t say it enough. I’m obsessed with the farmer’s market, and every Sunday, I usually end up picking up things that looked pretty, but I had no idea what I was going to do with them.
Enter my latest find: heirloom potatoes. Schlepping my big canvas bag packed full of goodies around the market, a few colorful potatoes caught the corner of my eye. I grabbed some purple and yellow potatoes simply because they looked cool. But I really had no meal in mind.
Then something clicked. I also had a handful of sprigs of rosemary. Bingo. Rosemary potatoes. But hey, let’s make it a meal and throw in some chicken too.
I started out by adding a few sprigs of rosemary, a few cloves of chopped garlic, salt, pepper, chopped onions and the beautiful heirloom potatoes to a large mixing bowl, drizzled with a generous amount of olive oil:
I learned this time saving, non-crying-inducing method of chopping onions, which is absolutely brilliant. Start out by cutting the onion in half from top to bottom (i.e. not horizontally):
Lay the flat end on the cutting board and slice off the top. Next is where the tricks begin. Make thin slices through the onion, but leaving about an inch or so uncut towards the bottom part of the onion:
Once you’ve made enough slices through the onion from one side to the other, carefully make similar sized slices horizontally through the onion, again stopping about an inch from the bottom:
And finally, just start chopping straight down into the onion, and voila, perfectly chopped onions with very little effort and zero tears:
I added the chicken drumsticks into the mixing bowl, added even more olive oil, and tossed well. Next, I dumped everything into a baking dish, covered with foil, and baked at 400° (I have absolutely no idea how long I cooked it for, since I forgot to set a timer. I just kept an eye on the chicken until it was thoroughly cooked).
It wasn’t particularly flavorful right out of the oven. But I still had a ton of leftovers, so I saved it and put it in the fridge. After a day of sitting in all of the rosemary, garlic and olive oil, the chicken was significantly more tasty the second day. Next time, I’m throwing everything into a large freezer bag and letting it sit overnight before cooking. Hopefully that will make it taste just as good the day I cook it:)