Tuesday, December 13, 2011

Tutorial Tuesday-Rosemary Chicken

Welcome back to another Tutorial Tuesday. I made this for dinner the night I bought all that chicken, I wanted to use a little of it to see the quality. I really enjoyed this dinner, I modified some things from the recipe I found.

  • 2lbs Chicken Breast
  • 1 lb white potatoes
  • 1 leomn
  • 10 garlic cloves
  • 4 tablespoons olive oil 
  • Coarse salt & pepper  
  • Fresh rosemary 
  • Glass of dry white wine-We don't drink much wine so I didn't want to waste a lot of money. I asked the woman at the store and she had a great suggestion. They sell 4 packs of individual bottles which equal a glass of wine. I used just one bottle and the rest are still good for the future. 

Start by washing the potatoes and lemon. Cut them into wedges and put throughout your roasting dish.

Add in the garlic cloves, break up if you have any large cloves.

Add in olive oil, rosemary, and salt & pepper. Throughly toss to coat the potatoes. Pour in your glass of wine.

Put in the oven at 400* for 30 minutes or until potatoes are soft.

Add in Chicken, toss again to coat the chicken.

Cook for 20 minutes, adjust for the thickness of your cut. It should start to brown on the tops.

Remove and serve immediately.
Sorry still need to work on presentation.

What I would do different:
I actually wrote the recipe different then what I did for our dinner. I did not keep the potatoes in long enough and they were a little tough. I also used a fatter potato, should have used smaller. Also, I wish I would have read the directions better. Instead of 1 lb of potatoes I bought 10 lbs...oops. Looks like we will be having potatoes for a while!!