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Recipe: Rosemary Chicken & Roasted Potatoes

Posted by Shannon on 03/04/2012

I made this dish for a few of my girlfriends last week. They came over after-work and I wanted to make something that was tasty but also not too time intensive. This chicken and potatoes in one dish is nice because all the flavors merry together and we had time to catch-up over a glass of wine while the oven did its magic. Once we were happily full, the clean-up was a cinch and we moved onto a fun game of Apples to Apples.

Rosemary Chicken, Dinner, One Dish Dinner, Roasted Potatoes, Green Beans

Start by heating your oven to 425 degrees and making sure the rack is set on the middle shelf. Mix these spices together in a large bowl:

* 2 teaspoons garlic powder

* 1T finely minced rosemary (remove from the stem before chopping)

* 1T paprika

* 1T sea salt

*1 T cracked black pepper

Mixing the dry spices first ensures a more even distribution of flavor over the potatoes and chicken. Once mixed, stir in three tablespoons of extra virgin olive oil.

Remove the skin from six chicken thighs, then take one pound of Yukon gold or small red potatoes and half them. Place the chicken and potatoes into the bowl, then mix around  with your hands to ensure they get a good coating of the rosemary and seasonings.

Line a glass baking dish with tinfoil and apply a thin layer of olive oil to prevent stickage. Place only the potatoes in the dish and bake for 15 minutes. Remove the baking dish from the oven and push the potatoes over to make room for the chicken thighs. Space them out so none of the thighs are stacked on top of each other (touching up next to one another is fine). You may need to stack the potatoes to make room, which is no biggie. Place them back in the oven and cook for another 35 minutes.

Need a side dish? Green beans w/ shallots and slivered almonds:

* 1 large shallot, finely minced

* 2T olive oil

* Garlic Salt

* Black pepper

* 1/2 C water

* 1 lb. fresh green beans

* 2T slivered almonds

When 12 minutes are left on your oven timer, heat the olive oil in a saute pan over medium-high heat. Cook, stirring occasionally, for about three minutes or until they soften. Next, add your green beans and water. Lower the flame to medium, add the sea salt, cracked pepper and garlic salt. Give them another good stir to mix it all up, then cover and cook for seven minutes. I cooked them so a bit of still a bit of a snap remained when I bite into one, it was a nice contrast to the soft texture of the potatoes I made.

So check the beans as you cook them and once they’re done, turn off the stove and taste a green bean. Adjust the with more salt, pepper and/or garlic salt as needed. Transfer to a bowl and top with your slivered onions before serving.

Rosemary Chicken, Dinner, One Dish Dinner, Roasted Potatoes, Green Beans, The Foodie Photographer

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