Honestly think this is pretty good for the busy folks. The prep takes very little time - 10 minutes when you're still clumsy with a knife like me, but I'm sure some of you could knock it out quicker - throw it in the oven, and give it 30 seconds of attention every 10 minutes - or every commercial break - until it's done.
I resorted to two of my favorites for sides: steam-in-bag frozen veggies and pre-made rolls. So easy, so delicious.
Rosemary Chicken and Potatoes
Ingredients:
1 1/2 tsp dried rosemary OR 3 Tbsp fresh rosemary, chopped (I used fresh)
2 tsp paprika
1 tsp salt
1/2 tsp coarsely ground black pepper
2 cloves fresh garlic (I used 1 heaping tsp jarred)
2 Tbsp olive oil
1 lb chicken breasts
1 lb red new potatoes
Instructions:
- Preheat oven to 425 degrees.
- Mix olive oil, rosemary, paprika, salt, pepper, and garlic in a large bowl. You will want a lot of room to mix and cover the potatoes and chicken. I did this in a dutch oven and it worked perfectly.
- Wash potatoes well, leaving skin on. Chop potatoes into bite-sized chunks. I prefer smaller, more tender potatoes, so I did about 1/2 inch chunks, but however large and crunchy or small and tender you want them is up to you. Place in oil & spice bowl.
- Place chicken in oil & spice bowl. Stir until all of the surfaces of your potatoes and chicken are coated.
- Spray a 9x13 casserole dish with non-stick spray. Arrange the chicken and potatoes into a single layer as well as possible.
- Bake for 30 minutes or until chicken has reached 180°F (82°C). Stir potatoes every 10 minutes or so.
Serves 3-4.
Prep: 10 minutes
Cooking: 30 minutes
Prep: 10 minutes
Cooking: 30 minutes
Once the chicken was done, I put the rolls in the now-cooling oven while I microwaved the green beans. Definitely think I should time the green beans better with the chicken next time - the chicken was fairly cool by the time it hit the table.
Still, all in all a delicious meal. We decided to add this one to our "keepers" list.
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