Dinner

Rosemary Chicken and Roasted potatoes is for Dinner.

Rosemary Chicken and Roasted potatoes takes 15 minutes to prepare.

Rosemary Chicken and Roasted potatoes takes 30 minutes to cook.

Rosemary Chicken and Roasted potatoes makes 4 servings.

The ingredients for Rosemary Chicken and Roasted potatoes are:

4-4 oz skinless, boneless chicken breasts
2 tsp olive oil
2 garlic cloves, minced
1 tsp lemon zest
1 Tbs lemon juice
1 1/2 tsp dried rosemary
1 tsp dried thyme
3/4 tsp salt
6 small new potatoes, scrubbed and quartered

Here is how you make Rosemary Chicken and Roasted potatoes:

Combine the chicken, 1 tsp oil, garlic, lemon peel and juice, rosemary, thyme and 2 ml salt in a zip close bag. squeeze out the air, and close the bag. toss chicken to coat in marinade. Refrigerate, turning occasionally 30 minutes to overnight.Toss potatoes with remaining oil and salt in a pan sprayed with cooking spray. Place potatoes in a cold oven and heat to 425 degrees. When oven reaches temperature, remove the potatoes, toss them and push to the side of the pan.Remove chicken from the marinade. Discard remaining marinade. Place chicken in the pan and cook at same temperature until cooked through and potatoes are tender, about 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user ANGELICA1977.

The nutritional information for Rosemary Chicken and Roasted potatoes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 121.8

• Total Fat: 3.3 g
• Cholesterol: 41.2 mg
• Sodium: 484.4 mg
• Total Carbs: 5.4 g
• Dietary Fiber: 0.8 g
• Protein: 17.0 g

The dietary needs meet for Rosemary Chicken and Roasted potatoes is Low Fat