Rosemary Chicken & Potatoes
ROSEMARY CHICKEN & POTATOES
Savory chicken marinated in garlic and rosemary served with roasted potatoes and mushrooms.
Yummy chicken breast with fresh rosemary, garlic, spices, and lemon. browned to perfections and finished off in the oven with the seasoned new potatoes and sliced mushrooms.
WHAT YOU NEED
chicken breast
balsamic vinegar
olive oil
fresh rosemary
black pepper
ground red pepper
lemon juice
minced garlic
new potatoes
mushrooms
butter buds
HOW TO MAKE IT
Preheat oven to 450 F. In a gallon ziplock bag mix vinegar, olive oil, rosemary, black pepper, red pepper, lemon juice, and garlic together.
Add the chicken and shake to coat. Stick in the fridge and let marinate for up to 30 minutes.
In a bowl add potatoes and 1 tbsp olive oil and butter buds and mix well.
Place in a baking dish and bake in the oven while you brown the chicken. Slice the mushrooms and set aside.
Lightly coat a large skillet with cooking spray and heat over medium heat. Brown the chicken in the skillet for 5 minutes per side.
Remove the potatoes from the oven and add the chicken. Saute the onions and sliced mushrooms to the pan until soft, and add to the baking dish. Pour the remaining juice from the marinating bag over everything.
Bake for 10 minutes or until the chicken is cooked through. Serve and enjoy.
Rosemary Chicken & Potatoes
Ingredients
- 1 lb chicken breast
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 3 tbsp fresh rosemary
- 1/4 tsp black pepper
- 1/4 tsp ground red pepper
- 2 tbsp lemon juice
- 3 tsp minced garlic
- 1 tbsp butter buds
- 3/4 lb new potatoes
- 10 oz mushrooms
Instructions
- preheat oven to 450 F
- In a gallon ziplock bag, mix the vinegar, 2 tbsp olive oil, rosemary, black pepper, red pepper, lemon juice, and garlic together
- Add chicken and shake to coat
- Stick in the fridge and let marinate for up to 30 minutes
- In a bowl add potatoes and 1 tbsp olive oil and butter buds, mix well and place in a baking dish
- Bake in the oven while you brown the chicken
- Slice the mushrooms and set aside
- lightly coat a large skillet with cooking spray and heat over medium heat
- brown the chicken in the skillet about 5 minutes per side
- Remove the potatoes from the oven and add the chicken to the baking dish
- add the sliced onions and mushrooms to the skillet and sautee until soft add to the baking dish
- Pour the remaining juice from the marinating bag over everything
- return to the oven and bake for 10 minutes or until the chicken is cooked through
- serve and enjoy