(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
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.
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