ROSEMARY CHICKEN & POTATOES
Ingredients:
Chicken breast - 1 pound
Red skin potatoes (diced)
Fresh rosemary
Instructions: Marinate the chicken generously in Italian Herb dressing for 6 hours.
Place the raw pieces in an oven-safe baking pan, coated with foil. Well coat chicken by pouring the marinade back onto it.
Bake on 350 degrees for 30-45 minutes, depending on the thinness of the chicken breasts. Turn the chicken over halfway through. Then broil on high for 5 minutes on one side. Turn over and broil on low for the other side. Once the dressing is all absorbed and the dressing surrounding the chicken is crusty on the foil and crispy on the chicken, you're done.
Meanwhile, in a pot, heat olive oil over medium high. Add the diced potatoes. Stir occasionally so that the potatoes don't stick to the bottom of the pot. When they start to soften, add in Italian Herb dressing and reduce heat to medium. Cover and cook for 20 minutes. Stir occasionally and check until done.
Plate and serve. YUM!
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