What is Umami Mommy chicken you ask? Well lets just say I love alliteration, for starters. But I call it mommy chicken because it’s that quick and easy sheet pan potato-and-chicken bake that every mom loves to throw together to get dinner on the table fast. The umami part? That’s thanks to the grated tomato, garlic and onion soup mix that gets slathered all over the chicken – it turns into this savory jammy and sticky topping that’s just finger-lickin-good! I threw this dinner together quickly when I had some mushy tomatoes on hand that were too soft for salad (nothing worse than mealy winter tomatoes!) and I’m hooked! I hope you will be too!
Umami Mommy Chicken
1 chicken quartered
1.5-2 lbs. baby red potatoes, halved
3 soft tomatoes
2 cloves garlic, minced
salt and pepper, to taste
1/4 cup onion soup mix
3 tbsp olive oil
Method:
Line a sheet tray with parchment paper and preheat oven to 425 degrees. Spread the chicken and potatoes out on the tray. In a medium bowl grate the tomatoes, add the garlic and season with salt and pepper. Spread the mixture over the chicken and potatoes and sprinkle with onion soup mix. Drizzle with olive oil and bake, uncovered, for 1 hour, basting occasionally.
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