Roasted Chicken with Red Potatoes and Asparagus

Dont be shocked Mandy-- I am actually going to post something!

Andrew and I love this meal and it is super easy, healthy, (and no dairy ).

• Cooking spray
• 3 lb boneless, skinless chicken breast, chopped into 2 inch cubes
• 2 lb red potatoes, chopped into 2 inch cubes (4-5 medium size)
  
• 1 1/2 cups chopped Roma tomatoes (2-3)
  
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup fresh basil, chopped (dried is fine too)
  
• 8 cloves garlic, thinly sliced
• 3 tbsp olive oil
• 1 tsp chopped fresh rosemary
• Ground pepper to taste

METHOD:
Preheat oven to 400°F and spray a baking dish with cooking spray. Add chicken, potatoes, tomatoes, asparagus, basil, garlic and olive oil. Sprinkle with rosemary. Add pepper if desired. Bake for 20 to 30 minutes, turning occasionally until tender. Serve.

Garlic Roast Chicken with Rosemary and Lemon

1 ½ to 2 lb. boneless, skinless chicken breasts, cut into large chunks
4 cloves garlic, crushed
4 stems fresh rosemary, leaves stripped (2-3 T leaves)
3 T. extra-virgin olive oil
Grated zest and juice of 1 lemon
1 T. grill seasoning blend (ex. Montreal Seasoning by McCormick, or salt & freshly ground black pepper)
½ c. dry white wine or chicken broth

Preheat oven to 450 degrees.
Arrange chicken in a baking dish.
Add garlic, rosemary, EVOO, lemon zest, and grill seasoning.
Toss chicken to coat, then place in oven.
Roast 20 minutes.
Add wine/broth and lemon juice to the dish and combine with pan juices, then spoon over chicken.

Return to oven and turn oven off. Let stand 5 minutes longer, then remove chicken from oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

I like to serve with mashed potatoes. After stirring my chicken in the "marinade" once it's stood for that last 5 minutes, I add the juices to my mashed potatoes and mix. SO good!

Rachael Ray

Yield: 2 servings