Rosemary Chicken

Rosemary Chicken by Vanessa Benavides
Videography and Production by Analissa Cantu

 

St. Mary’s University alumna Vanessa Benavides, Spring 2013, shows us how to cook a simple, yet elegant dinner of Rosemary Chicken. She also tells us why Rosemary Chicken is a convenient dish that can impress anyone, and why she loves to cook so much.

 

Rosemary Chicken – Serves 2 – 3 

  • 1 lb. of Chicken Breast
  • 5 Small Red Potatoes
  • 1 tsp. of Salt
  • 1 tsp. of Minced Garlic
  • 1 tsp. of Rubbed Sage
  • 1/4 tsp. of Coarse Ground Black Pepper
  • 2 tbsp. of Olive Oil

Directions:

First, defrost the chicken breast in a sink and wash all red potatoes. Preheat the oven to 425 degrees. Mix all of the powders together in a large bowl, then mix in the olive oil in the bowl. Then, slice the red potatoes in either chunks or slices, whichever you prefer.

Set the potatoes aside, and dip the defrosted chicken breasts in the bowl of spices and olive oil, make sure they are covered with all of the spices, then place them in a lined pan. After all of the chicken breasts are placed in pan, dip the potatoes in the bowl of spices and olive oil and place them around the chicken in the lined pan. With the oven preheated at 425 degrees, let the chicken and potatoes cook for 20 – 25 minutes.

While they are cooking, occasionally turn the potatoes around so that they do not burn. Then, voila! Take the chicken and potatoes out, let them cool, and serve. Make sure to check the chicken to see if it is cooked fully. If it looks like there is some red when you cut the chicken, make sure it’s not the spices bleeding into the chicken.

One Response

  1. Reblogged this on A Slice of Life and commented:

    Here is a video I made for my school’s blog, Taste of STMU. Everyone should try this recipe, not only is it easy to make, but it is DELICIOUS!!!

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