cooking for your boyfriend

Thursday, January 19, 2012

Roasted Rosemary Chicken and Potatoes

Serves 2 boyfriends in 45 minutes

  • 2 Chicken Breast, bone-in skin on
  • 2 medium yukon gold potatoes, cut into 2 inch cubes
  • 3 tablespoons olive oil
  • 2 medium red potatoes, cut into 2 inch cubes
  • 2 tablespoons fresh minced rosemary
  • 2 tablespoons white wine
  • 2 garlic gloves, minced
  • 1 teaspoon garlic powder
  • salt and pepper

1.  Preheat oven to 425 degrees F.  Line baking sheet with parchment paper and a 9 x 12 baking dish with aluminum foil.  In a large bowl, toss potatoes with 1 tablespoon olive oil, 1 tablespoon rosemary, and 1 teaspoon garlic powder.  Add potatoes to baking sheet 1 inch apart.  Season with salt/pepper.

For the chicken: Mix together minced garlic cloves and 1 tablespoon rosemary.  Place chicken in dish, skin side up and pat dry with paper towel.  Gently loosen skin using your fingers creating a pocket.  Be careful not to pierce the skin.  Evenly spread garlic/rosemary mixture into the pocket (under the skin) of each chicken.  Drizzle with olive oil and wine.  Bake for 30-40 minutes, until an instant read thermometer reads 165 degrees F.

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