An easy weeknight chicken dinner that is perfect for those cooler nights that are headed our way this time of year. The chicken is juicy and tender, the roasted potatoes are nicely glazed from the caramelized onion spread and the rosemary adds a vibrant woodsy pop that works perfectly with this rustic style dish. Our Triple Ale Onion Spread is your go to jam for this one (who wants to caramelize onions from scratch?)
Caramelized Onion Ale Chicken with Rosemary and Potatoes
4 Boneless Chicken Thighs
Approximately 10-12 new potatoes or fingerling potatoes (I used a mixture of white and red new potatoes straight from the garden)
2 Tbs Fresh Chopped Rosemary
1/4 Cup Beer (whatever beer you have on hand)
1/3 jar Wozz! Triple Ale Onion Savory Spread
1 Tbs Olive Oil
Preheat oven to 450 degrees
Season chicken thighs with salt and pepper. In a bowl, marinate chicken thighs in 1/4 cup beer for 15 minutes.
In a separate bowl, mix Wozz! Triple Ale Onion Spread with 1 Tbs of fresh chopped rosemary.
In another bowl, toss your potatoes with salt, pepper, 1/2 Tbs fresh chopped rosemary and olive oil.
Add chicken to oven proof pan lined with parchment paper. Top chicken with triple ale onion rosemary mixture. Add potatoes to pan. Bake for 25-30 minutes until chicken is cooked through and tender and potatoes are golden. Sprinkle with fresh chopped rosemary to garnish.