Rosemary Roast Chicken and Potatoes

Simplicity. It seems to be the new buzz word when it comes to food lately. Food Network has a show devoted to the concept, Claire Robinson's 5 Ingredient Fix. Haagen Dazs hopped on the simple train earlier this year, debuting a new line of ice creams containing a mere five flavors, aptly named Five. Just for giggles, I checked out Amazon.com's best sellers in cooking, wine and food section. No less than 9 of the top 100 contain the word "simple" in their titles. If Giada, Ina, and Alice Waters are on board the simple food movement, who am I to protest?

I remember my mom making this when we lived way, way, way up north in upstate New York. It's rich aroma greeted you at the door like a warm hug when you came in from the cold. The ease that you can bring this meal together should really be kept secret, and you can reveal it at your own discretion. The mystery ingredient that brings this dish together is the rich sweetness of molasses. A filling, deeply flavored and soul satisfying dish is the end result.

Rosemary Roast Chicken and Potatoes
2 lbs fresh chicken thighs (roughly 6)
2 lbs sweet potatoes
1 lb red skinned potatoes
1/2 cup molasses
6 Tbsp olive oil
3 large springs fresh rosemary
Salt
Pepper

Preheat oven to 375 degrees. Place a large pot of water on a burner to boil. While water is heating, rinse and clean potatoes. Cut potatoes into golf ball sized chunks, leaving skins on and removing ends of sweet potatoes. Place potatoes into water and boil until fork tender (12-15 minutes).

While potatoes boil, place chicken thighs skin side up in a large rectangular baking dish. Drizzle 2 Tbsp olive oil on chicken, and sprinkle liberally with salt and pepper. Finely chop rosemary and top chicken with 1 tsp of rosemary. Drizzle 1 Tbsp molasses over chicken.

When potatoes are cooked, drain in colander and return to pot. Add remaining olive oil, rosemary, molasses, salt and pepper and toss gently. When potatoes are thoroughly coated, place between the chicken thighs in baking dish. Cook for 50-55 minutes, until chicken is golden brown.

The cold nights are few and far between here in SoCal, but when the occasion presents itself, this is a simple, satisfying meal to have on hand.