For His Master's Veneration: Vacation Send Off Meal

Are you asking yourself: Where is far far away and how can I get there? Well Master has challenged slave to make a virtual vacation. Next week this blog will feature daily posts of this vacation with pictures (from the internet) and a running commentary so that you will feel as if you are right along with me for this adventure. Plus, it costs nothing.

This oven fired chicken, potatoes and green beans are about as basic as it comes. It can't get much more tasty and easy. Try it as see.

Ingredients:

4 Tbs lard

2 Tbs Crisco shortening

¾ cup flour

1 teaspoon smoky paprika

1 teaspoon salt

½ tsp white pepper

½ tsp onion powder

½ tsp garlic powder

4 chicken thighs (with bones & skin)

4 Yukon gold potatoes
1 lbs fresh green beans

Directions:

Pat dry the chicken and let it come to room temperature on counter.

Wash & peel the potatoes, cut into chunks about the size of golf balls. Place in a microwave safe bowl. Set aside.

On a large plate mix the flour with smoky paprika, salt, pepper, onion powder and garlic powder.

Roll each thigh in the flour mixture and pat it in well to coat. Let the thighs sit on a rack to rest.

Then microwave the potatoes on high for 10 mins. When they are done dump them into a colander to dry out.

While they dry and chicken rests, line a metal 9 x 13 roasting pan with foil and preheat oven to 425°.

Add the shortening and lard to the lined pan and heat that in the oven until it is melted.

Shake the colander full of potatoes to rough up all edges. This is an important step of the process, shake well.

Now be very careful! Remove the heated pan full of grease from the oven. Carefully spoon the potatoes in and stir. Push to either side. Do not pour them in as the grease will splash and burn.

Place the chicken, skin side down in the center. Carefully slide the pan back into the top rack of the oven.

After baking for 30 minutes, turn chicken pieces over. When you turn the chicken, use a spatula to turn over the potatoes also. Return to the oven and bake 15 minutes more until pieces are fork-tender and the thighs reach 155 to 160 degrees on thermometer.

While that has been baking, snap and rinse the green beans and place in bowl with olive oil. Do a rough chop to the onion leaving big pieces.

Line a baking sheet with foil and spray it. When the oven is opened to do the turning, slide this tray with the green beans into the oven on a lower rack.

This way the meal will be done together.

Check the chicken with a thermometer, don't count on the time alone.

I take the chicken pieces out with tongs and place on a platter to rest, leaving the vegetables in the oven while I set the table.

Carefully using a slotted spoon, dish out the potatoes into a serving dish. Then do the same for the green beans.