Thursday, June 5, 2014

Rosemary Chicken with Potatoes

(Make this mixture twice)
2 Tbsp. olive oil
1 Tbsp. paprika
1 1/2 tsp. rosemary, crushed
1 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. garlic powder

2 large boneless, skinless chicken breasts, cut into bite size pieces
4-5 med. potatoes, cut into wedges

Preheat oven to 425 degrees.  In 1 large bowl mix oil, paprika, rosemary, salt, pepper and garlic powder in a large bowl.  Add chicken.  Toss to coat well and set aside.  In another large bowl mix 2nd batch of oil, paprika, rosemary, salt, pepper and garlic powder.  Add potatoes and toss.  Arrange potatoes in single layer on a foil lined 9 x 13 x 2 baking sheet sprayed with non-stick cooking spray.  Bake 15 minutes.  Place chicken in another baking dish and place in the oven.  Bake 25-30 minutes longer or until potatoes are tender and chicken is done.  Turn occasionally through cooking.

Martha:  I found this recipe in a McCormick handout.  I ended up making just a couple changes.  The original used bone-in chicken thighs and red potatoes.  I used chicken breasts cut into bite size pieces.  I also used regular baking potatoes instead of the red.  The original had the chicken and potatoes tossed in the same bowl as well as cooked in the same bowl.  I separated them not only in tossing with the mixture but also in cooking.  Doing this required me to make up 2 mixtures and it was worth it.  I did combine the 2 when serving.  The potatoes came out with such a wonderful taste, as did the chicken.  I served this with slaw and farro.

Food Tester Carol:  Succulent chicken and crispy roasted potato wedges, both rubbed in an enticing combination of spices that bring zest to the palate - that's what this dish is.  Can't wait to see what these spices are.  Farro is a nice mild partner and the coleslaw was a fresh and lightly acidic taste just the way my family likes it.