One Pan Rosemary Chicken and Potatoes
Chicken tenders and potatoes jazzed up with some rosemary in one pan and done in less than a half hour.
Ingredients
- 2 red potatoes or any color you like
- 4 chicken tenders
- salt and pepper
- 4 cloves garlic, chopped
- 3 tablespoons extra virgin olive oil
- 1 fresh lemon juiced, keep the rinds
- 1 tablespoon dried rosemary
- 4 sprigs fresh rosemary or another tbsp. of dried if you don't have fresh
Instructions
- Put the tenders in the microwave to thaw out. Set the oven at 450°F/230°C. Cut the potatoes in half lengthwise and then slices about 1/4" thick and chop up 4 cloves of garlic.
- When the chicken tenders have thawed put them in a bowl and drizzle with extra virgin olive oil. Add the chopped garlic, salt, pepper, lemon juice and the dried rosemary. Turn them over a couple of times to get them coated.
- Put the potato slices in the microwave set at 3 minutes. Put a skillet on and set the burner at medium high. Add the chicken, the potatoes the lemon rinds and the rosemary sprigs. Be sure to get all of the stuff from the chicken bowl on the chicken after you put the tenders in the pan. Sear the chicken tenders on both sides. Don't worry about cooking them all the way through at this point.
- Put the pan in the oven and bake for 8-10 minutes or until the tenders are firm to a finger poke and/or the juices run clear.
- Then serve up your One Pan Rosemary Chicken and Potatoes. We had a good chianti with ours and some of poppop's easy homemade bread.
Notes
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