I’ve pretty sure I’ve said it before that I really love rosemary. It’s so aromatic and distinctive. If you use the fresh stuff, you really don’t need anything else. A little sea salt and pepper and off you go.
That was the idea with this quick and simple, one pan meal. For me it was especially easy because I already had a batch of my roasted garlic oil in the cupboard. Regular olive oil works too. Totally use what you have to keep this easy peasy.
First, I chopped up the peppers and some red onion. After chopping, I transferred them to the pan I’ll be using for this recipe. A few smashed garlic cloves that will get all roasty toasty also were added. I scrubbed up some potatoes and chopped ’em into quarters. Because I use organic potatoes, I left the skins on. Love that fibre!
Try to keep them uniform in size so they all roast evenly. Off they go into the pan.
I cut three chicken breasts into strips and placed them into the same pan. I tossed the whole lot with the above mentioned garlic oil, salt, pepper, and of course, fresh rosemary. I rubbed everything well and really massaged the oil into my pan full off veggies and chicken.
Off it went into the oven to roast. Give it a good stir every ten minutes or so. Not just to make sure nothing is burning but to get a beautiful whiff of the roasting rosemary. Inhale deeply. It’s so energizing!
I’ve been thinking about some New Year’s goals to set and I really think actually planting a small herb garden needs to happen. I get a ridiculous amount of joy from fresh herbs. We’ll see, I guess. I do want to be a person who gardens.
In the meantime, I’ll enjoy dishes like this one. 😉
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- 1 pepper cut into strips (I used ½ red, ½ green)
- ½ medium red onion cut into strips
- 4 medium potatoes scrubbed and cut into 8 wedges each
- 6 cloves of garlic peeled and smashed
- 3 chicken breasts cut into even strips
- 4 tbsp rosemary infused olive oil or just olive oil
- 2 sprigs of fresh rosemary chopped
- sea salt & pepper to taste
Heat your oven to 375 and line a baking pan (I used 9x13) with parchment
Chop all your veggies and the chicken and place them in the baking pan
Cover with the garlic oil, sea salt and pepper (I was pretty liberal with both) and the fresh rosemary
Roast for 45 minutes, until the chicken and potatoes are cooked through. Stirring every 10-12 minutes, to make sure nothing is burning