Updated every Tuesday for your culinary convenience!

Tuesday, January 8, 2008

Crispy Rosemary Chicken and Roasted Red Potatoes

This is my favorite "For Company" meal, because it always turns out delicious, looks good, and is something that even picky kids will eat. I don't make white potatoes real often because of the lack of food value, but these are definitely worth a little indulgence!

You will need:

6 red potatoes, 4 tablespoons of butter, 1/2 teaspoon garlic salt, 1 thin slice of onion, 1/2 teaspoon pepper, 1/4 teaspoon paprika, up to 4 chicken breast halves (1 per person), 3/4 cup Grape Nuts cereal, 1/2 teaspoon dried rosemary leaves (crushed), another 1/2 teaspoon garlic salt, and 1/8 teaspoon pepper, and a few tablespoons of vegetable oil (I use canola oil).

Preheat the oven to 325 degrees. Scrub the potatoes with a brush and remove any bad spots or sprouting eyes.

Now dice them. Here's what I do to make sure that they are a good size. If they are too big, they won't cook as well.

If the potato is on the smaller side, first I cut it in half.

Then I cut each half in half.

And each of those halves into thirds.

If the potato is on the bigger side, first I cut it into thirds.

Then I cut each of the thirds in half one way and in thirds the other way, just as I did with the small potato halves.

Put them in a 9x13 baking dish.

Does it seem too quiet to you? Better go check on the almost-two-year-old.

Hmmm... pulling all of her off-season clothes out of her closet and trying them on. Oh, well - nothing we can't clean up after we're done cooking. Back to work!

Melt the butter in a dish and cut a thin slice of onion. Sometimes I do two if the slice doesn't come out whole, or just because the onion is yummy!

Mince the onion somewhat finely...

...and add it to the butter. Add all the 1/2 teaspoon of garlic salt, 1/4 teaspoon pepper, and the paprika, too.

Mix it all together and pour it over your potatoes.

Stir to coat.

Cover the potatoes with foil and stick them in the oven. Set the timer for 35 minutes. Now start the chicken.

First, grind the Grape Nuts to a powder in a blender or food processor. I used a baby food processor because it was easier, although it didn't turn out as fine as it was when I used a blender. It still made delicious chicken, though!

Pour the Grape Nuts into a shallow bowl and stir in the remaining herbs.

Pour a little bit of oil into another shallow bowl, and dip a chicken breast into it, coating it all over.

Then coat the chicken with the Grape Nuts mixture.

Put them in a baking dish (I like to line mine with foil for easy clean-up).

When the timer goes off on your potatoes, remove them from the oven, take the foil off, and give them a good stir.

Meanwhile, turn the oven up to 400 degrees. Stick the potatoes back in, uncovered.

When the oven reaches 400 degrees, put the chicken in next to the potatoes. The chicken should be uncovered, too. bake everything for 20 - 25 minutes more, or until the chicken is cooked through.

So here's the finished product! I added some corn as a side dish - I'm sure a salad would also work well.

Check out that chicken! Doesn't it look delicious? It is positively succulent!

Mmmmm... and those potatoes! So good! Dan likes his as-is, but, when I could have dairy, I liked to dip them in a little sour cream...

Enjoy your dinner!

Want to print it? Copy and paste this to a Word document:

Crispy Rosemary Chicken

4 small chicken breast halves
¾ cup grape nuts cereal
½ teaspoon garlic salt
½ teaspoon dried rosemary leaves, crushed
1/8 teaspoon pepper
1 tablespoon vegetable oil

Preheat oven to 400 degrees. Place cereal in blender, cover, and blend on low speed until it is finely crushed. Pour cereal into a shallow dish and mix in the other seasonings. Pour oil in a small bowl, and brush it onto both sides of a chicken breast. Dip the breast into the cereal mixture, coating it evenly on both sides. Place in a greased 9x13 baking dish or a greased baking sheet. Repeat with the other 3 breasts. Bake uncovered 20-25 minutes or until the chicken is cooked through.

Roasted Red Potatoes

6 red potatoes
4 tablespoons butter
1 thin slice of onion (1/4 inch)
½ teaspoon garlic salt
½ teaspoon pepper
¼ teaspoon paprika

Preheat oven to 325 degrees. Dice the red potatoes (cut in half, then cut the halves into quarters). Melt the butter in a small bowl or a 2-cup measuring cup. Mince the slice of onion into tiny pieces. Add the onion, garlic salt, pepper, and paprika to the butter and stir. Place the potatoes in a greased 9x9 baking dish and pour the butter mixture over them. Toss to coat. Cover with foil and bake for 45 minutes. Remove foil, stir, and bake uncovered for 10-20 minutes or until nicely browned on the edges.

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GrannyNanny said...

I'm pretty sure this is the one you served to us once, right? It was really yummy!

Anonymous said...

Thank you, Jenni. My family and I enjoyed this meal very much. CCoughlin

Jenni said...

I'm so glad! This one seems to be a real crowd-pleaser! I'm glad to know someone else is enjoying it!

Beth M. from Iowa said...

This recipe is going to save me tonight. I looked up red potatoes and chicken and this is what I saw first and it looks perfect. I am too tired to think and the kids are hungry. Thank you!

Brie said...

Hi, I served this last night and it was delicious. Thanks for the recipe!

Anonymous said...

did this tonight but instead of grape nuts i used some italian breadcrumbs some other spices i had laying around... family loved it. gracias.