I originally stumbled upon this recipe when I was in the mood for chicken thighs, and needed a new way to bake them.  It has quickly become one of our favorite recipes, and not only is it easy to double (or triple!) for large groups, it is VERY easy to make as organic and natural as you want:  only four ingredients, and they can all be found easily in organic forms:  butter, garlic, Yukon Gold potatoes, and and free-range chicken!

Garlic Chicken and Potatoes
Serves 6?
(Modified from this recipe)

• 1 stick butter
• 1-2 pounds Yukon Gold potatoes, cut into inch cubes  (if they are small potatoes, simply quarter them)
• 2 heads of garlic, separated into individual cloves, some cloves peeled, some not
• Approx. 12 boneless, skinless chicken thighs (this equates to two packages at our local stores)

Preheat oven to 400.  Put stick of butter in glass 9 x 13 baking dish and place in oven to melt while oven preheats.  (But be careful, as the butter can burn quickly, it doesn’t take the full preheating time!)
Once the butter is melted, begin placing potatoes and chicken in the dish, stirring/flipping to coat as much as possible in butter.  As you load the dish, sprinkle in garlic cloves throughout, making sure some get in the butter to help infuse it.
Bake for 60 minutes, or until chicken is done, basting three times.  (As the dish can get too full at the beginning to really coat everything, especially the potatoes, I find it helpful to do the first basting after about 10 minutes, to get some butter on the potatoes and keep them from getting too dry.)

Helpful Notes:
This can easily be doubled, using a roasting pan.  (Not a roaster, which was what I got when I asked to borrow my mom’s roaster one day, ha. My dad showed up with this HUGE electric roaster.  Whoops!)
Even though this only has four ingredients, allow plenty of prep time!  I always forget how long it takes to peel the garlic and peel and cut up potatoes, especially when doubling or tripling this.
Make sure to allow more than an hour between when you stick it in the oven and when you need to serve dinner, as the three bastings add up.
This is not a great dish to make with a fussy newborn who may need you at any moment, or with said newborn in a wrap on you, what with periodically having to lift a rather heavy HOT dish.  Just sayin’.

Gadgets that make this recipe easier:

• Glass baster!  It hit me that I was not at all comfortable using a plastic baster for boiling liquid, so I searched for a glass one, and this was what I found. It’s great!
• Pampered Chef Garlic Peeler.  Can be really helpful, but can also crush some cloves, which was not what you are going for in this particular recipe.