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Roasted Chicken and Potatoes with Broccoli Rabe

October 12, 2009
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Roasted Chicken and Potatoes with Broccoli Rabe I get lots of food magazines in the mail. It’s great to have them around but the problem is that I don’t get the time to actually read or even go through them. Ideally I like to sit and look through them for inspiration. I then tear out the pages I want to save for later and chuck the rest away. 

I was going through last months Bon Appetit and saw a recipe for a roast chicken with potatoes and broccoli rabe. As some of you may already know, that is my favorite vegetable in the whole world- well it’s definitely on the top of a very long list. I was very excited to read the recipe but soon found out it was quite lengthy and labor intensive. It was a bit confusing- so much so

  • 2 pounds chicken thighs and drumsticks
  • 1 pound fingerling or small white potatoes, washed
  • 1 bunch broccoli rabe, ends cut of and the rest cut in half

In a large lined roasting pan, add the chicken and potatoes. Keep aside.

  • 3 cloves garlic
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons salt divided
  • ½ cup chicken broth

Preheat oven at 400 degrees.

In a mortar and pestle, pound the garlic and add 2 teaspoons salt. Add the olive oil and mix till a smooth paste is formed.
Massage the chicken and the potatoes with the paste mixing well.

Bake the chicken and potatoes for 15 minutes at 400 degrees. Add ½ cup chicken broth. Bake for another 20 minutes. Take out of oven and add the broccoli rabe mixing it well with the chicken and potatoes. Sprinkle the remaining 2 teaspoons salt and place it back in the oven. Bake for about 15 minutes, stirring every 5 minutes, making sure the broccoli rabe leaves don’t burn. Serve hot with a fresh baguette.

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