- 6 small red potatoes
- 2 chicken leg quarters
- 1 tablespoon canola oil
- 1 cup chicken broth
- 12 garlic cloves, minced
- 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon minced fresh thyme or dash dried thyme
- Remove a thin strip of peel around the center of each potato; set aside.
- With a sharp knife, cut leg quarters at the joints if desired. In a large skillet, brown chicken in oil on both sides. Add the potatoes, broth, garlic, rosemary and thyme. Bring to a boil. Reduce heat to low; cook, covered, until a thermometer inserted in chicken reads 175°, 40-45 minutes. Yield: 2 servings.
Reviews forGarlic Chicken with Potatoes
"I tasted a little like it was missing something but my husband loved it! Ill play around a little with it to get it to my liking yet to!"