The Honorable Loretta Sanchez

Former United States Representative, California

Specialty Recipe

Garlic Roasted Chicken
with New Baby Rose Potatoes and Shallots

Ingredients for Garlic Roasted Chicken

4 whole chicken legs and thighs (unsplit)

1/2 cup extra virgin olive oil

1 Tablespoon dried rosemary

1 teaspoon dried thyme

4-6 cloves fresh garlic (thinly sliced)

Salt and pepper to taste

Ingredients for New Baby Rose Potatoes and Shallots

10-12 new baby rose potatoes (quartered)

6-8 large shallots

3 Tablespoons extra virgin olive oil

1 teaspoon caraway seeds

Salt and pepper to taste

Preheat oven to 450 degrees. Wash chicken and potatoes and towel dry. In a small bowl, mix together 1/2 cup olive oil, rosemary, and thyme. Place unsplit chicken legs into a baking dish and generously brush both sides with the olive oil mixture to marinate. Sprinkle thin slices of garlic over chicken and salt and pepper to taste.

Cut potatoes into quarters and peel shallots. Combine potatoes and shallots in small baking dish. Add 3 tablespoons olive oil and stir together to coat thoroughly. Sprinkle caraway seeds over and salt and pepper to taste.

Bake chicken and potatoes for 1 hour, occasionally stirring potatoes.

Serves: 2 to 4

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