This is a perfect, one-pot meal for winter. No matter when I am cooking, one-pot meals are my favorite. Is there really anything better than It isn’t very heavy but it is very filling. Plus, you can substitute the rosemary (have you noticed I’ve had a thing for rosemary lately?) for other herbs as you see fit (depending on the contents of your fridge, perhaps). And finding meals that help me get rid of excess food? Well, that is just the bonus. Because believe me, you don’t even want to see my pantry boxes. Or my spice box for that matter. Is it sad that my kitchen boxes outnumber the rest of the household boxes? I’m not sure. What that does mean though is that I probably need to go shopping for clothes.
Rosemary Lemon Roasted Chicken and Potatoes (adapted from here)
Serves: 4
1/2 pound red potatoes
1 teaspoon salt
1 tablespoon fresh rosemary
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 lemons
2 tablespoons olive oil
2/3 pound chicken breasts, diced
Preheat the oven to 450 degrees F. Scrub and dice the potatoes. Place them in a large pot and cover with water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes; drain and set aside. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife (or a mortar and pestle). Transfer the paste to a bowl. Juice and zest one lemon. Add one tablespoon of olive oil, mixing well. Add the chicken, turning to coat. Place in a large casserole dish. Add potatoes and drizzle with lemon juice. Add the squeezed lemon halves to the dish. Roast in the oven for 20-25 minutes until chicken is cooked through.
Hopefully one day soon I will be back to having just one home. But for now, one-pot meals like these are going to be a staple until I can consolidate my life!
Until the next time my oven is on…
