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Rosemary Chicken Dinner
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3 large potatoes, peeled
1 broiler/fryer chicken (3 to 4 pounds), cut into quarters
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 to 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x
9-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic
powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over
chicken. Bake, uncovered, at 375° for 45 minutes; drain. Bake 15-20
minutes longer or until potatoes are tender and chicken juices run clear.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |