Roasted Chicken And Potatoes
|Red potatoes||1 Pound, diced in 1 inch squares|
|Garlic||4 Clove (20 gm), minced|
|Dried rosemary||1 Tablespoon, crumbled|
|Chicken breast halves with skin||6 Ounce (4 Pieces)|
|Vegetable cooking oil spray||1|
Preheat oven to 375°.
Spray a 10 x 15 inch jelly roll pan with vegetable cooking spray.
Place potatoes in single layer on pan.
Spray potatoes with vegetable cooking oil.
Roast potatoes 15 minutes.
Meanwhile, in a small bowl, mix garlic and rosemary.
Pull skins slightly away from chicken pieces and stuff 1 teaspoon rosemary mixture under skin of each piece of chicken.
Toss remaining garlic and rosemary with potatoes.
Place chicken in pan with potatoes.
Spray with cooking spray and season with salt and pepper.
Roast about 15 minutes or until chicken is done and potatoes are tender.
Garnish with steam cooked broccoli florets.