True Life: I Would Make a Pretty Good Housewife

Sometimes I decide to act like a housewife and cook for my man when he gets home from a long day of traveling. I put on my apron and heels, do my hair all nice and pretty, crack open a bottle of red and start bangin' pots and pans. Turns out, I kind of love it. Weird.

This week, I decided to do a nice classic dish. Nothing fancy, but this meat and potatoes dish was honestly amazing. Brian announced he would be thrilled if this is what he got at a restaurant (probably the best thing you could say to a measly little home cook... right?)

Herb de Provence and Lemon Chicken, Roasted Potatoes and Sauteed Garlic Spinach

Roasted Red Potatoes with Herb de Provence

10 medium red potatoes (sliced into 1/4 inch chips)
1/2 sweet Vidalia onion (sliced into thin strips)
2 cloves garlic (minced)
1 shallot (finely chopped)
1 tbsp Herb de Provence
1 tsp crushed red pepper
2 tbsp olive oil
Sea salt and fresh ground black pepper

Preheat oven to 400 degrees. Slice potatoes and onions and place in a large bowl. Drizzle olive oil over potatoes. Add garlic, shallots, herb de Provence, crushed red pepper, salt and pepper.  

Mix all ingredients so potatoes and onions are covered in oil and spices.

Transfer potatoes to a baking sheet, and place in oven for 40 minutes. When potatoes are in the oven, begin the prep for the chicken.

Roasted Chicken Breasts with Lemon and Herb de Provence

4 chicken breasts (bone-in and skin-on)
1/2 stick butter
2 cloves garlic (minced)
1 tbsp Herb de Provence
Lemon (very thinly sliced circles)
Olive Oil
Sea salt and fresh ground black pepper
Once potatoes are in the oven, start the chicken. Start by applying a generous amount of salt and pepper both on top of the skin of the chicken and under the skin. Take the lemon slices and stuff them under the skin of the chicken ( 1-2 lemon slices per piece).

In a small dish, melt butter in the microwave. When melted, add a dash of olive oil, garlic and herb de Provence to the butter dish. Rub the butter mixture all over the chicken...on the skin, under the skin. It should be slathered and it will smell so amazing.

Heat olive oil in either a large cast iron skillet or a large oven safe pan to medium-high heat until oil almost starts to crackle. Make sure to add any extra butter mixture to the pan. Add chicken to pan, skin side down, and let cook for 5 minutes. It will get a nice and crispy crust. Turn over and cook the bottom for 5 minutes.

Place pan in oven and cook for 20-25 minutes.

Once potatoes and chicken are both in the oven, wait until 5 minutes before they are ready to begin the spinach.

Sauteed Spinach

1 lb baby spinach leaves
1 clove garlic (sliced)
Olive oil
 Sea salt and freshly ground black pepper

Heat oil over medium heat and add garlic. Let cook for 2 minutes. Add spinach and cook until just wilted.

Potatoes and chicken should be ready about the same time. Take out chicken and check to make sure it is cooked through. Serve with the juices in the bottom of the pan. This chicken is scrum-didily-umptious. Take out potatoes. They should be browned and crispy looking.

Serve everything immediately with a nice glass (or 3) of red wine. Yummm.

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