Rosemary Roasted Chicken & Potatoes

I think I may have mentioned it before but Rosemary is one of my favorite herbs. The flavor is so versatile, lending itself well to meats, potatoes, vegetables like carrots or corn on the cob. You get the point. I love it. And to my good fortune, it just so happens that my neighbor has a rosemary plant growing in her yard that she so graciously shares with us. Now under normal circumstances I would have to practice a bit of restraint. You know so as to be sure I didn't leave her with just a skeleton of her former plant. But as luck would have it this aint no ordinary rosemary bush...

I don't really talk like that. I just thought, for effect.. you know?

Anyway, back to the rosemary bush.

This sucker is mammoth! Rosemary for everyone!

There is more rosemary here than two families could possibly use in a season, but that wont stop me from trying. "Say, Liam how about some rosemary chocolate milk?" Or "oh, you like it? Its peanut butter and rosemary"

Have I gone too far? Perhaps.

For the purposes of this post lets just stick with what works, shall we?

This works.

Here is what you will need:

6 Boneless skinless chicken breasts, well trimmed
Red potatoes halved or quartered depending on their size
3 cloves garlic, minced
fresh rosemary, chopped- I probably used two heaping tablespoons
zest and juice from half a lemon
4 Tbsp EVOO, divided
1/2 cup chicken stock
salt and pepper

In a large skillet add two tablespoons of evoo and heat to med-high. Season the chicken breasts with salt and pepper then add to heated pan to sear. About 3 minutes a side. If you cant fit all 6 in one pan break it up, one tbsp evoo to 3 breasts.
transfer chicken to a large roasting pan or baking dish and arrange cut potatoes around the chicken.

In a mixing bowl add garlic, rosemary, lemon juice and zest, two tablespoons of olive oil and chicken stock. whisk together and pour over chicken and potatoes.

If your rosemary grows on trees like mine does throw of few sprigs in the pot for good measure.

Bake (uncovered) at 375 for 30 minutes or until the potatoes are fork tender.

I love this dish, its easy and it has always won me compliments from dinner guests. The olive oil and stock keep the chicken juicy and tender and the flavors are mouth watering. Enjoy it soon!