I keep this recipe on the back shelf for when I need a cheap but IMPRESSIVE dinner. Perfect for unexpected guests or (like tonight) when we’re all gathered together to watch the Olympics opening ceremony! There’s something unexplainably impressive (and deliciously satisfying) about pan-roasted potatoes, fresh garlic and rosemary right out of the herb garden. Truth be told, I always keep a couple extra frozen chicken breast in the freezer, garlic, onions, potatoes, olive oil and seasonings in the pantry and a gorgeous potted rosemary bush outside my back door, year round. No last-minute runs to the grocery store for this meal!
4 large potatoes, cut into chunks
2 medium onions cut into wedges
10 + cloves garlic, peeled
4 tablespoon(s) olive oil
1 1/2 teaspoon(s) salt
1 teaspoon(s) ground black pepper
2 teaspoon garlic powder
2 stalks fresh rosemary, rinsed, stripped and finely chopped
2 skinless, boneless chicken breast, cut into bite-size chunks
1. Preheat oven to 475 degrees F. In large roasting pan or baking dish, combine potatoes, onion, garlic, oil, salt, pepper, garlic powder and rosemary. Toss together until everything is evenly coated in oil and seasonings.
2. Cook vegetables for 20 minutes, stirring only once.
3. Add chicken to the pan and toss to coat (add more olive oil, if needed. You don’t want everything to stick to the pan!). Cook for another 15 minutes or until chicken is no longer pink and juices run clear. Toss again before serving.