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.