What are making this weekend??? A nice home cooked meal is always the best if you are not going out to restaurant. Here is an idea….You can accompany this dish with a nice salad or roast vegetables.
Rosemary, being one of my favorite ingredients to use when baking, simply because the aroma it gives your dish is so wonderful and subtle and of course it makes the whole house smell delicious and warm. It’s such a simple and wonderful ingredient to use; I especially love to use it along with potatoes and chicken. In this recipe I don’t peel my potatoes because I quite enjoy the flavor, also the skin of the potatoes has lots of vitamins so in my defense why remove it. But you can peel if you like it will taste just as good.
I have to admit there is something that I just love about oven-baked chicken.
Of course, I love the whole chicken baked in the oven; but sometimes I just don’t have the time for that or sometimes all the fat that the skin of the chicken lets out and the skin itself (although flavorful) is just not that good for you. So when having little time to cook or being healthy I can say that I omit the chicken skin; (I don’t really eat it anyways) and still have the taste of this delicious traditional dish that I can say most people love; this is what I do.
2 thick chicken Breast (or 4 thin breasts)
4 small Potatoes (or 2 large ones)
3 tbsp. Olive oil
3 fresh Rosemary sprigs (stem removed)
Salt and Pepper to taste
Preheat your oven at 320 degrees.
In the meantime wash and slice your potatoes in half and then long ways (about 1/4 inch thick), kind of like fries. Put in a bowl and add 1 ½ tbsp. of olive oil, 2 sprigs of rosemary, salt and pepper to taste, mix until all the potatoes are covered with the dressing.
With your chicken add the rest of the olive oil and rosemary and then salt and pepper to taste.
Get a large baking pan, place your chicken down first, and then pour in your potatoes, try to get your potatoes on the sides of the chicken not on top.
Place in the oven and allow to bake for 20 minutes, then turning chicken over, mixing your potatoes and cooking for another 15 minutes. It should be ready.
Of course all ovens cook differently so if yours cooks faster you may remove before or if it cooks slower leave in there a bit more.
I love rosemary too, and I agree it’s wonderful on roasted potatoes.
I know with the potatoes it seems to merry so well. Thanks for the support!
This looks delicious! Thanks for sharing. I’ve been looking through your blog. Thanks for the tips you have offered.
Thank you. I’m glad that you like my blog and that it’s helpful to you in some way.
This looks very yummy. I guess I will try this the coming weekend. My husband will love it!
yum this looks great!
Thank you so much for stopping by mythineats. I hope that you enjoy this recipe.
love it! we do this exact dish with red potatoes
I love red potatoes. They are harder to find here in Italy. But that would be a great substitute.