A Word From The Cook

“Fresh fragrant Rosemary Chicken is simple and delicious!”

Recipe

Prep Time:

30 Minutes

Serves:

4 People

Ingredients:

  • For the Chicken
  • 4 Boneless, skinless chicken breasts
  • 4 Tablespoons fresh rosemary, roughly chopped, plus 4 stems for garnish
  • 4 Tablespoons Olive Oil
  • 4 Teaspoons garlic powder
  • 4 Teaspoons herbed or kosher salt
  • 4 Teaspoons Herbes de Provence or Italian dried herb mixture
  •  
  • For the Potatoes
  • 8-12 Medium red potatoes
  • 3-4 Tablespoons Olive Oil
  • 2 Teaspoons garlic powder
  • 3 Teaspoons herbed or kosher salt
  • 4 Teaspoons Herbes de Provence or Italian dried herb mixture
  1. Step 1 – Season Chicken
    1. Preheat oven to 340 degrees.
    2. Cover a jelly roll style baking pan with foil.
    3. Place chicken breasts on foil and cover top and botton generously with olive oil.
    4. Season breasts with herbs, garlic powder, salt, pepper, and rosemary to form a crust on top of the chicken.
  2. Step 2 – Season Potatoes
    1. Cover a jelly roll style baking pan with foil.
    2. Wash and slice potatoes into 2 inch wedges.
    3. Combine potatoes, olive oil, and seasonings in a medium bowl and toss to coat.
    4. Spread potatoes in a single layer on the baking sheet.
  3. Step 3 – Bake and Serve
    1. Place both cookie sheets in the preheated oven and bake for approximately 3o minutes.
    2. Potatoes are done when an a fork can be inserted through potato easily.
    3. Chicken is done one when the centers are no longer pink; you can determine this by simply cutting into the chicken with a knife.
    4. Serve with Cranberry Chutney – for a colorfully sweet side dish!