Crispy Oven-Roasted Rosemary Chicken with Potatoes Monday, January 21, 2013
2 TBSP olive oil
2 1/2 pounds chicken tenders, cut into 1 inch chunks
salt to taste
2 lbs potatoes, cut into 1-inch chunks
2 TBSP extra-virgin olive oil
2 1/2 TBSP fresh rosemary leaves, chopped
1 tsp red wine vinegar
4 oz crumbled feta cheese
Preheat oven to 425 deg. Prepare a large baking dish with cooking spray. Add the olive oil to a skillet and place on medium hot heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, and chicken in the prepared baking dish; season with salt and drizzle with 2 TBSP olive oil; sprinkle with about half of the chopped rosemary.
Roast in the preheated oven 15 minutes. Turn the chicken over and stir the potatoes. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes. Remove to a serving platter and sprinkle with the feta. Serve immediately.