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Rosemary Roasted Chicken with Potatoes Recipe

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This recipe for Rosemary Roasted Chicken with Potatoes is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh ingredients:

6 boneless - skinless chicken breast
1 1/2 lbs. small red potatoes, cut into 1/2-inch cubes.
1 cup carrots, chopped
1 small onion, cut into quarters
1/4 c. olive oil

Dried spices:

2 tsp. salt
4 tsp. paprika
3 tsp. crushed rosemary leaves
2 tsp. minced garlic
1 tsp. coarse ground pepper
Directions:
Directions:
1. Trim fat off chicken breast and place in large bowl. Prepare all fresh vegetables as directed, and add to chicken.

2. In a small bowl mix olive oil and dried spices, pour over chicken and vegetables, toss coat well.

7. Spray a 15 x 10 x 1 baking pan with cooking spray. Arrange chicken and potatoes in a single layer. Roast in preheated 425º oven for 30 minutes, until chicken is tender and no longer pink inside.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes/cook 30 minutes
Personal Notes:
Personal Notes:
This McCormick © recipe is a favorite of our family. It's easy and fast to fix after a long day at work.

 

 

 

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