What’s for dinner? Does everyone else get that question about 20 times a day? I remember saying it when I was a kid. We knew that our moms had every meal for the next two weeks planned out, right? Just like we do! Ok, I wish I had every meal for the next two weeks planned, but that is just in my fantasy land. BUT, I do have a great recipe to dress up that chicken you have defrosting in the fridge right now. Simple, tasty and you’ll probably have leftovers!
Rosemary Chicken and Potatoes
- 8-10 small red potatoes
- 4 Tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt (or more to season)
- 1 (32 ounce) can of diced tomatoes
- 1/4 teaspoon black pepper
- 3 Tablespoons butter
- 4-6 boneless, skinless chicken breasts
- 2 large onions, peeled, halved and sliced
- 2 teaspoons fresh rosemary
- 1/4 cup fresh italian parsley, chopped (for garnish)
Cut potatoes into wedges or chunks. In a large baking dish (9×13), toss potatoes with 3 Tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper. Roast potatoes at 450 degrees until tender. (about 25 minutes, stirring twice to make sure tomatoes do not burn)
About 5 to 10 minutes before potatoes are cooked, melt 1 Tablespoon of butter and 1 Tablespoon olive oil in a large skillet. Brown the chicken breasts over medium high heat and remove to platter. Set aside. (chicken does not need to be cooked through as it will be going in the oven to bake)
In the same skillet, brown onion over medium heat. Add the onions and chicken to the potato mixture. Then sprinkle remaining salt to season chicken. Top chicken breasts with remaining can of tomatoes, 2 Tablespoons of butter and rosemary.
Bake for 15 minutes at 450 degrees. Remove from oven and allow to rest for 5 minutes before serving. Garnish with italian parsley.