Rosemary Chicken with Herbed Fingerling Potatoes

Ingredients

2 1/2 pounds boneless, skinless chicken breasts

3 cloves garlic, sliced (sliced is more flavorful than crushed)

6 tablespoons fresh rosemary

5 tablespoons extra-virgin olive oilt

Juice of one lemon, saving the peel for zesting

2 tablespoons grill seasoning blend such as Montreal Steak Seasoning and black pepper to taste

1/2 cup dry white wine (NOT cooking wine) or low sodium chicken broth

8 to 10 small fingerling (or red) potatoes, washed, whole, with skins on

Directions:

Preheat oven to 450 degrees F.
Arrange chicken and potatoes in a round glass baking dish (one that has a lid!). Coat with olive oil. Toss with garlic, rosemary, lemon zest, grill seasoning and pepper. Cover, place in oven. Roast 45 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

*Side note: Don’t use cooking wine. Use your favorite dry white, and drink the rest with the meal. You won’t get the full flavor if you use a cooking wine…why compromise when you can find good, affordable whites at stores like Whole Foods or Total Wine? Also, I usually serve this with a steamed vegetable like asparagus or broccoli.