Monday, April 21

TABLE FOR TWO: Roasted Rosemary Garlic Chicken and Potatoes

Chicken with potatoes, a classic pairing. Add in a collection of simple, but robust flavors to create this great weeknight meal. 

Serves 2
Full time 1 hour

You will need:

For chicken:
1 half chicken (or 2 large split breasts)
1 small bunch fresh parsley, chopped
2 tbsp olive oil
1 tbsp minced garlic
1 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1/2 tsp crushed red pepper flakes

For potatoes:
2 large potatoes, diced
1/4 cup olive oil 
1 tsp salt
1 tsp chopped dried rosemary
1/2 tsp onion powder
1/2 tsp minced garlic
1/4 tsp ground black pepper

For cooking:
2 tbsp chicken stock or water 

Let us begin:

Preheat oven to 350'

Rinse and completely pat chicken dry.

In a small bowl combine chicken rub ingredients, working into a paste.

Rub chicken with paste to completely coat evenly.

Place chicken in a large baking dish.

In a large bowl toss potatoes and salt to fully coat potatoes.
Add in remaining potato seasonings and toss to evenly distribute.

Place potatoes around chicken in baking dish.

Bake in oven 45 minutes or until chicken reaches 180' on a meat thermometer.

Remove from oven and place on serving platter.

Serve alongside bread or rolls and cheers!