Creole Chicken and Baked potatoes

October 22, 2013 at 5:49 am

creole chicken and roast potatoes

INGREDIENTS

METHOD

1. Pre-heat oven to 190 degress celsius.

2. After scoreing (making incisions across the skin of the chicken) mix YIAH Balsamic Vinegar, honey and YIAH Louisianna Creole together in a bowl and with your hands massage into the chicken.

3. In a deep baking dish or roasting pan place chicken and potatoes, season.Sprinkle with olive oil and pour in the water. Cover in foil for the first 35 mins.

4. In the last 15 minutes of cooking, take off foil so you get a nice caramelisation.

5. Take out after that time or at which time the potatoes and chicken are cooked.

6. Enjoy with a Garden salad.

For the YIAH Caramelised Balsamic Vinegar and the YIAH Louisiana Creole Dip Mix (and all Your Inspiration at Home products), please click here for more info.