Have I mentioned to you how much I love this blogging community? SO MUCH. A LOT. MORE THAN WORDS CAN SAY! I’ve made so many wonderful friends, participated in (and hosted) workshops, retreats, and dinners, had some of the most beautiful conversations, discovered (and worked with and for) quality brands, and through this community, I’ve been able to grow two businesses!!

This week I’m honored to participate in a virtual supper celebrating the launch of my friend Eva’s brand-new cookbook, Adventures In Chicken. I’ve never met Eva IRL, but she’s a kindred! I’ll get to meet her in May at her Appalachia workshop (I will be helping out!), and I cannot wait to give her a big ole hug! Eva just published this first cookbook, which has some of the most beautiful (and consistent) photography and styling. And the recipes are tried and true! This entire cookbook is dedicated to, you guessed it, chicken. 150 recipes, in fact! If you love chicken, this lovely book is a MUST!

For our virtual supper, I chose to make the Roasted Chicken Quarters With Fingerling Potatoes and Garlic. I served this dish at an autumnal potluck we hosted at our home earlier this week, and they were scrumptious! So tender, juicy, and well seasoned. And let’s talk about that garlic. When you keep the garlic in its skin, you have some of the tastiest, moist roasted garlic. It spreads easily and adds so much flavor to the dish.

Roast Chicken Quarters with Fingerling Potatoes and Garlic
serves 2

Ingredients
2 tbsp minced fresh thyme leaves
1 1/2 tsp dried savory
1 1/2 tsp kosher salt
3/4 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp paprika
2 pounds fingerling potatoes
1 head garlic, broken up into cloves, unpeeled
3 tbsp extra virgin olive oil
1 1/2 pounds large chicken leg quarters (about 2), bone in and skin removed

Directions
Preheat oven to 375 degrees.

In a small bowl, mix together the thyme, savory, salt, mustard powder, garlic powder, and paprika. Toss the potatoes and garlic cloves with half of the spice mixture and 1 tablespoon of the olive oil. Empty into a large casserole dish.

Rub the chicken with the remaining 2 tablespoons olive oil and remaining spice mixture. Arrange in the casserole with the potatoes and garlic around the chicken. Bake for 1 hour to 1 hour 15 minutes, until the potatoes are soft when poked with a fork and the chicken is cooked through. Serve immediately.