For Mother's Day, John made me roasted chicken and hasselback potatoes. The chicken is a perennial favorite but the potatoes were a recent discovery. We made them on Easter and fell in love.
For the chicken, John uses a rack in a pizza pan covered in foil. This is to keep the chicken from baking in its own grease. It makes for a crispier skin.
He seasons the chicken thighs. We got these when they were on sale for 49 cents a pound. Three thighs are about a pound.
The seasoning is my own blend of seasoned salt, garlic powder, onion powder, and celery salt. I shake a little black pepper on the chicken as well.
He also peels back the skin and gets the seasoning under it.
Then he made a spice mix for the potatoes. Seasoned salt, garlic powder, and onion powder. I'm obviously a fan of these flavors!
He sliced the potatoes, using the utensils to keep from slicing all the way through.
The butter and the spice mix. On Easter we also added Parmesan cheese. Brush on the butter and sprinkle on the spice mixture.
Bake the chicken for about 50 minutes at 400-degrees. The potatoes go about 45-minutes. Take the potatoes out after 30 minutes and brush on the remaining butter and sprinkle on more seasoning. The partially cooked potatoes open up a little so it's easier to get the butter & seasoning into the slices.
The chicken and potatoes baked together and made a delicious meal.
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