Spice Cupboard Chicken with Smashed Potatoes
Spice Cupboard Chicken:
1 whole chicken, cut in 10 serving pieces
1/2 to 1 T. vegetable oil
1 t. salt
1/2 to 1 t. freshly ground pepper
1 T. paprika
2 t. dried thyme
Pan Sauce (optional)
1 C. chicken broth or wine
1 to 2 T. cream (optional)
For the chicken:
Heat oven to 375°F. Rub chicken pieces with oil. Combine remaining ingredients and rub them all over the chicken. Place the chicken on a shallow baking dish and bake 20 minutes. Turn the chicken and bake 20 minutes more, or until the chicken is cooked to desired taste.
For the pan sauce:
Remove the chicken from the baking pan. Place the pan over stovetop burners set on medium heat. Add chicken broth or wine and let it boil as you stir and scrape at the bottom of the pan. Let the mixture boil down to 1/3 cup or so and spoon over chicken. Add cream if desired for a richer sauce.
Serve chicken and sauce with smashed potatoes and a green vegetable or salad.
Makes 6 servings.