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Italian Roasted Chicken and Potatoes

I read a recipe online for roasted potatoes and chicken that called for rosemary.  My husband doesn't like rosemary, so I decided to adapt that recipe with Italian herbs.  It turned out so tasty that I decided to post it here for you to try.  Please let me know what you think.

1.5 pounds small red potatoes, washed but not peeled and cubed
4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs
2 Tablespoons of olive oil
1 teaspoon seasoned salt
1/2 teaspoon pepper or lemon pepper
1 1/2 Tablespoon Italian Seasoning blend (I used McCormick)
1 Tablespoon garlic powder
1 teaspoon paprika
1 Tablespoon parsley flakes


Preheat oven to 425 degrees.  Line a 10 x 13 baking sheet with an edge  with foil and spray with non-stick cooking spray.  Put all seasonings in large bowl with a lid. Add potatoes and chicken.  Place lid on bowl and shake to coat well.  Put just potatoes on the baking sheet in a single layer.  Bake for 15 minutes.  Remove from oven and push to the side.  Add chicken and bake for 30-35 minutes or until chicken is thoroughly done.  ENJOY!

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