Rosemary Chicken with Potatoes

Rosemary chicken
The other day, I tried out a new recipe provided by Food Network Magazine, for dinner.  Like I said in my previous blog post, I’m breaking free of some food boundaries we have set in our home due to cost savings (not to mention, change.)  Boredom be gone!  This recipe is really simple, and somewhat cost savvy as well because it extends into the next day for breakfast. (I’ll do a quick post on that one, another day.)  Actually… we had enough left over that I was able to create  two meals!  Amazing!

Now, what were our thoughts on the meal?  Well, my family and I agree that while it is very good, it wasn’t fabulous.  It needed something, that we were all certain about.  We all agreed it wasn’t salty enough, so salt it! Easy.  I added pepper to mine too.  But that wasn’t the problem.  We all agreed something red or yellow need to be added.  Their picture captured a beautiful dish which was why I tried it out (plus I had leftover sprigs of rosemary from Christmas dinner to use up.)  What I didn’t realize is that they left in the lemons for the picture.  Watch out… Food Porn alert! Seriously, I got wrapped up in the rustic picture only to realize that once the lemons come out of the meal, it left us with a boring chicken, potato and mushroom meal.  Color-less.  Also, I used skinless chicken breasts, so the flavor was down; something I didn’t plan for.  (Hand smack forehead!)

So what would I recommend?  My Husband and I think that more mushrooms were definitely necessary, but I think adding a red pepper to the mix would give more flair in flavor as well as color for the plate.  So, if you try this dish out, keep these tips in mind!  Now… for the recipe, enhanced!

Rosemary chicken marinade

Ingredients (adapted from Food Network Magazine):

  • 3/4 lb. red-skinned potatoes, halved or quartered depending on size
  • salt
  • 2 sprigs of fresh rosemary
  • 1 Tbsp rosemary leaves
  • 1 clove of garlic, minced
  • Pinch of red pepper flakes
  • Juice of 2 lemons
  • 2 Tbsp Olive Oil
  • 3 boneless skinless chicken breasts
  • 2 packages of Cremini mushrooms, halved
  • 1 Red Pepper sliced, sauteed and set aside for final presentation


Preheat the oven to 450 degrees.  Place potatoes in cold water in saucepan, salt water and bring to a boil.  Let cook for 8 minutes or until tender.  Drain and set aside.

Saute the sliced red pepper and set aside.

Pile the rosemary leaves, garlic and 2 tsp. salt with red pepper flakes on a cutting board.  Mince and mash to a paste. (Paste? Ha!  More like a messy half mashed mess, but it still is necessary for flavor to be released.) Transfer paste to a bowl.  Stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

Heat an oven safe skillet over medium high heat.  Add the chicken and cook for about 3-5 minutes.  Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet.  Transfer to the oven and roast, uncovered, until the chicken is cooked through.  This takes about 20 minutes. Reheat red peppers at the very end.  Add to the meal when chicken is complete.



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