Saturday, August 25, 2012

Rosemary Chicken & Potatoes

This is one of those dishes that's really simple in both execution and flavor profile, but sometimes that's exactly what you want--here the rosemary really has a chance to stand out without a lot of other flavors getting in the way. I always feel like fresh herbs make things feel fancy anyway, so you don't really need anything else to make this dish feel special.


3 tbsp olive oil
2 tbsp minced fresh rosemary
2 tbsp grated parmesan cheese
2 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
2 lb red potatoes
4 boneless, skinless chicken breasts


In a large bowl, mix together the olive oil, rosemary, parmesan, garlic, salt, and pepper. Set aside.

Cut each red potato in half, and then cut each half into 4-8 wedges depending on the size of the potato. Aim for a fairly uniform thickness for all the wedges. As you go along, add the cut potatoes to the olive oil mixture and stir to coat.

After cutting and coating all of the potatoes, spread them out in a casserole dish or on a sheet pan, being sure not to dump out the extra olive oil in the bowl. Bake the potatoes 35-40 minutes at 375 F, stirring every 15-20 minutes.

Place the chicken breasts in the remaining oil in the bowl and flip to coat well. Place the bowl of chicken breasts in the refrigerator.

Remove the potatoes from the oven and stir. Place the chicken breasts on top of the potatoes, and return the pan to the oven for an additional 30-40 minutes or until chicken is cooked through. Before serving, add additional salt if needed.

Servings: 4

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