Rosemary Chicken with Red Potatoes
2 tsp. chopped, fresh Rosemary
1 large clove minced garlic
1/4 tsp. salt
1/2 tsp. pepper
4 chicken pieces with skin removed
1 lb. 1-inch cubed red potatoes with skin
1 cup baby carrots
1/2 cup dry white wine (I like "Broke Ass" Wine...it is inexpensive and delicious in cooking.)
Preheat the oven to 425'. Spray Pam in the bottom of a roasting pan. Combine Rosemary, garlic, salt, and pepper in a small bowl. Set aside. Clean and rinse the chicken and place in roasting pan. Spread the herb mixture evenly on top of the chicken. Next, add the potatoes and carrots. Roast for 20 minutes. Add the wine to the pan and roast 15 minutes longer. Stir. Continue roasting for 20 minutes or until the potatoes are tender and the chicken reaches 180'F.
1 large clove minced garlic
1/4 tsp. salt
1/2 tsp. pepper
4 chicken pieces with skin removed
1 lb. 1-inch cubed red potatoes with skin
1 cup baby carrots
1/2 cup dry white wine (I like "Broke Ass" Wine...it is inexpensive and delicious in cooking.)
Preheat the oven to 425'. Spray Pam in the bottom of a roasting pan. Combine Rosemary, garlic, salt, and pepper in a small bowl. Set aside. Clean and rinse the chicken and place in roasting pan. Spread the herb mixture evenly on top of the chicken. Next, add the potatoes and carrots. Roast for 20 minutes. Add the wine to the pan and roast 15 minutes longer. Stir. Continue roasting for 20 minutes or until the potatoes are tender and the chicken reaches 180'F.
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