Fall One Pan Dinner: Rosemary Chicken & Potatoes

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INGREDIENTS

  • 2 organic chicken breasts

  • 1 lb. organic mall tri-color potatoes

  • Fresh rosemary

  • Avocado oil or extra virgin olive oil

  • Seasonings: garlic powder, onion powder, turmeric, black pepper, salt (optional), I used @oh_my_spice garlic lovers seasoning too.

DIRECTIONS

  1. Preheat oven to 375. Using a large baking sheet or dish, line with foil and spray with oil (I used @chosenfoods avocado oil spray)

  2. Wash and slice potatoes into halves or fourths. Lightly coat with oil and evenly with preferred seasonings and place on baking sheet. Break up fresh rosemary and sprinkle leaves throughout.

  3. Cut two chicken breasts in half if they are large, if they’re small leave them be. Coat with oil and seasonings, and top with rosemary sprig in baking sheet., 4. Bake for 40-45 minutes, flipping potatoes halfway through.

  4. Serve with vegetable of choice - I sauteed organic green beans in @vitalgarms ghee and garlic.

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