I have never loved chicken so much until I made this dish, Rosemary Chicken.
- 2 Chicken Breast (We only ate 1/2 a Chicken Breast as a serving, so for us it served 4)
- 6 Red Potatoes
- 1/2 Cup of Olive Oil
- 2 Tsp of Dried Rosemary
- 1 1/2 Tsp of Oregano
- 1 1/2 Tsp of Garlic Powder
Start by heating up the oven to 375*. Cut the potatoes into quarters or smaller depending on your preference. Put the chicken and potatoes in a large bowl and then coat with the olive oil. Pour the coated chicken and potatoes into a 9 x 13 casserole or baking dish. Then sprinkle with the rosemary, oregano, and garlic powder. Put it in the oven at 375* for 1 hour.
The prep time on this dish was a mere 10 minutes, and then bake time from there. I used canned carrots to go with the meal; however, another great idea is adding asparagus. The asparagus can be cooked separately or added in with the potatoes and chicken.
The chicken turned out so juicy. I have a tendency to overcook chicken; however, this time it was perfect.
If you want to impress friends, try this recipe!