The chef shares a recipe from her new book The Can't Cook Book
Jessica Seinfeld shares a recipe from her new book The Can’t Cook Book. “You can get this cozy fall meal done with just a few simple steps.” Seinfeld says. “And good news – you’ve only got one pot to clean!”
1 yellow onion, thinly sliced
½ cup water
5 medium Yukon Gold potatoes (about 1 1 4 lbs.), sliced into 1 4-in.- thick rounds
1 tbsp. extra-virgin olive oil
2 tbsp. fresh rosemary leaves (about 2 sprigs)
1½ tsp. kosher salt, divided
3 4 tsp. black pepper, divided
1 tbsp. ground coriander
4 small bone-in, skin-on chicken thighs (about 1 1/4lbs. total)
4 chicken drumsticks (about 1 lb. total)
1. Heat the oven (with the oven rack in the low position) to 425º.
2. Scatter onions over the bottom of a large, ovenproof skillet. Add water. Lay the potatoes over the onions. Drizzle with the olive oil. Sprinkle rosemary leaves over the potatoes, along with 1 tsp. salt and 1 4 tsp. pepper.
3. Combine the coriander with remaining salt and pepper. Rub spices into both sides of chicken pieces. Lay chicken, skin side up, over the potatoes. Roast until chicken is cooked through and potatoes are tender, about 1 hour.