Monday, February 7, 2011

what i made monday: dinner in 15 minutes

We eat at home most nights, and I've gotten pretty decent at menu planning and dinner shortcuts.  I thought I'd share with you guys a super simple recipe for Rosemary Chicken and Red Potatoes that we make all the time.  It's nothing miraculous, but it's really good and it makes the house smell delicious. 

It takes less than 15 minutes to prep this meal and has 2 basic ingredients.  On days when I'm frazzled and tired, it's the perfect go to.  While it's in the oven, we give the kids a bath, clean up the kitchen and lay out school clothes for the next day.  Once dinner is ready, we can eat and relax the rest of the evening. 

You will need: 

Split Chicken Breasts {I use one package and it usually has 3, which is perfect for us}
Baby Red Potatoes {1 small bag}
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
Dried Rosemary

Step 1::  Preheat the oven to 350 degrees

Step 2:: Wash and quarter the potatoes and place them in a large mixing bowl.  Pour in some olive oil, toss to coat and season with salt and pepper, along with a bit of the dried rosemary.  Dump potatoes into a 9x9{ish} baking dish and place in the oven. 

Step 3:: Rinse the chicken breasts and pat them dry with a paper towel.  Place them in a 13x9 glass pan and brush with olive oil.  Generously season with the rosemary, salt and pepper and add them to the oven alongside the potato dish.

Step 4:: Bake for 45 minutes.  The chicken will be done; you can take it out and cover it will foil to seal in the juices.  The potatoes will probably need to stay in another 10 minutes or so until they're fork tender.

Step 5:: Enjoy!


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