Baked Chicken & Potatoes with Fresh Herbs

I have came across many recipes on baked chicken with fresh herbs but just didn't have the zest on baking one, until last weekend I finally lifted up my arms to baked some whole leg and potatoes with fresh herbs. Hey! Since I am a big fan of fresh herbs especially Western fresh herbs, it was indeed a good opportunity for me to try out variety of recipes on it. This round I picked up some rosemary & italian parsley with basil on this recipe. Fresh herbs really did an awesome tricks on this recipe with their aromatic smell and fantastic taste!

Since my son is able to accepts fresh herbs in my cooking, it would be a good opportunity for me to add fresh herbs in his diet. Potatoes are good combination with chicken in this recipe. It is so savoury and added an extra flavour as a side dish. Just marinade and dump in all the ingredients, baked it in the oven... and hoala... a wholesome delicious dish for dinner! How I love those quick and wholesome food!

Ingredients:
2 large potatoes, removed skin - cut into chunks
3 large chicken whole leg
Butter for coating

Marinate:
30gm fresh rosemary, removed stems, chopped
30gm fresh Italian parsley, chopped
30gm fresh basil leaves, chopped
2 tsp salt
3 tsp ground black pepper

Methods:
1. Chopped and combined fresh herbs.
2. Slit fresh herbs under chicken skin evenly.
3. Season chicken whole leg with salt & black pepper & some fresh herbs.
4. Sprinkle with some olive oil. Put in a zipper bag. Marinate in the fridge for 2 hours.
5. Marinade potatoes with fresh herbs, dash of salt & some olive oil. Set aside.
6. Grease a baking tray with some olive oil.
7. Arrange potatoes on the baking tray.
8. Transfer chicken whole leg to the baking tray onto potatoes.
9. Coat chicken with some butter.
10. Sprinkle additional olive oil.
11. Baked at 450ºF for 1 to 1 & a half hour or till chicken turn golden brown.
12. Turn over chicken to the other side after half an hour.
13. Prick the chicken with a skewer to make sure the chicken is well cooked.
14. Cool on the rack. Serve with rice or on its own.