Roasted chicken quarters & Roasted baby potatoes

                                            This is a close up of the 1st egg that our chickens laid.

It was smaller than our store bought eggs.

Its "life" did not last long because I accidently dropped it.

Oops!

But this morning, there was another egg waiting in the nest.

And this afternoon, another little egg was laid.

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Here are some other pictures from this weekend.

Marley!

2 dogs, but they only ever play with 1 toy.

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Liberally season the chicken. We left the skin on, but if you chose you can take it off since you will be cooking the chicken in liquid; so you don't have to worry about it drying out.

dried chicken= YUCK

These 2 dishes will make your entire house smell amazing due to the ingredients in the herbs de provence.

It usually contains lavender, sage, thyme, rosemary, and so forth.

Yum!

Herb Roasted Chicken Quarters

serves 4

• 3 large chicken leg quarters
• 1 1/2 tsp. herbs de provence
• 1 1/2 cps. chicken stock or white wine (this will vary depending on the amount of chicken you are cooking and the size of the pan)
• salt and pepper
• olive oil

1. Heat the oven to 350 degrees F.
2.Dry the chicken off using a paper towel. Place the chicken in a casserole dish with high sides.
3.Drizzle some olive oil to coat the skin and season both sides with the salt, pepper, and herbs de provence.
4.Pour the liquid over the chicken.
5.Cook in a preheated oven and cook for about 30-55 minutes, or until the juices run clear after you poke into the chicken or use a thermomeer.
5. Serve

Roasted Baby Potatoes

serves 4-6

• 2lbs. baby potatoes (I had multi-colored potatoes)
• 1 tsp. herbs de provence
• 1 tsp. olive oil
• 1 cp. chicken stock
• salt and pepper
• 2 tbsp. butter

1. Preheat the oven to 350.
* depending on the sizes of the potatoes, some may need to be cut into halves or thirds.
2. In a casserole dish, coated the potatoes with the oil, salt, pepper, and herbs.
3. Add in the chicken stock and cook for about 35-40 minutes, or until tender.
4. Place the cooked potatoes in a bowl. Melt the butter in the casserole dish with the leftover stock and then pour over the potatoes.
5. serve.