Food Lion Kitchen: Herbed Chicken and Roasted Potato

Dr. Suzzette Goldmon of the Art Institute of Raleigh-Durham creates a herbed chicken and roasted potato dish.

Nature’s Place Chicken, boneless, skinless breasts 4 pieces

Red or fingerling potatoes 12

Pearl onions 12

My Essentials Unsalted butter, melted 2 tablespoons

Herb mix (thyme & rosemary), minced 2 sprigs each or 2 tablespoons

Salt 1/2 teaspoon

Black pepper to taste

1. Preheat oven to 375F.

2. Prepare the vegetables by washing and place in a bowl. Toss with butter, vinegar and seasoning.

3. Prepare and season the chicken and place in the dish.

4. Add veggies to the dish.

5. Bake for 45-50 minutes until tender. Stir the vegetables occasionally for even cooking.

6. Garnish with fresh herbs or a balsamic vinegar reduction.

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