Thursday, January 8, 2015

Rosemary Chicken and Red Potatoes

It’s been almost six months since my last post.  What’s been going on, you ask? A lot. And I had pretty much decided that I had too much life going on to add blogging to the mix.  But then, two things happened:

1.  Over Christmas break, The Boy said “I just realized that I haven’t heard you talk about your blog in awhile.” The fact that a teenage boy would even notice this said something about how much of a presence The Family Foodie has been in our lives. When I said I’d just been too busy to blog, The Boy gave me The Eye–that would be the same Eye that I give him when he’s making excuses–and said “If it’s important, you make time for it.”  Which is, of course, correct.

2.  On Christmas morning, I unwrapped this:

2014-12-25 09.42.40

That’s a custom-made cutting board, a gift from The Girl.  Suffice it to say that I didn’t need another sign to tell me that it was high time to get back to the blog.

And here we are.

One of the things I’m going to focus on, as I ease my way back into a blogging routine, are the simple recipes I gravitate toward when I’m making dinner during the busy weeks of the school year.  This is just one such recipe: Rosemary Chicken and Red Potatoes.


What makes it simple? A small number of ingredients and an easy, hands-off preparation.  You could make it even easier by buying pre-cut boneless, skinless chicken breast chunks–they cost a little more, but they’re a convenience–and fingerling potatoes, which are small enough to roast whole.  (You may note that there are a few Dutch yellow potatoes mixed in with the reds in the photo above. That’s because I had a handful of yellow potatoes left and, at the last minute, decided to toss them in.) But even if you’re cutting up your own potatoes, it will take you all of twenty minutes to put this dinner together.

I kept this very basic last night: chicken, potatoes, oil, spices.  If you like, you can cut an onion into chunks and toss that in with the potatoes. The Boy is not a fan of onions, though, and since yesterday was his first day back to school, I decided to leave them out.  Even so, we wound up with a warm and comforting welcome back to the dinner table.


Rosemary Chicken and Red Potatoes


10-12 red potatoes, cut in halves or quarters
2 T. olive oil, divided use
2 tsp. dry rosemary, divided use
2 boneless, skinless chicken breasts, cut into bite-size chunks
Sea salt and freshly ground black pepper


Preheat the oven to 425 degrees.

In a large bowl, toss the potatoes with one tablespoon of the olive oil until coated. Sprinkle the potatoes with one teaspoon of the rosemary (crush it between your fingers as you sprinkle, to release the flavor), salt,and pepper; toss again to coat. Turn the potatoes into a 9 x 13 inch baking pan and bake for 45 minutes, stirring every 15 minutes to brown the potatoes evenly.

While the potatoes are roasting, toss the chicken breast chunks with the remaining tablespoon of olive oil. Sprinkle with the last teaspoon of rosemary (again, crushed between your fingers as you sprinkle), salt, and pepper. Toss again to coat.

After the potatoes have roasted for 45 minutes and browned around the edges, set the chicken pieces on top of them. Return the pan to the oven for 15 minutes, until the chicken is cooked through.



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