Joey and I were debating what we should have with our rosemary chicken tonight and we finally decided to make sweet potato wedges.
Here is the recipe for my delicious rosemary chicken that everyone seems to love. It’s a perfect quick weeknight meal that tastes great with broccoli. Actually, you can cook the broccoli right in with the chicken once the chicken is almost finished cooking.
Rosemary Chicken and Broccoli:
- 2 chicken breasts
- olive oil to coat the pan
- chicken stock
- a couple stems of rosemary
- red pepper flakes to kick it up a bit
Heat the oil in the pan until hot. Carefully add chicken and season with salt, pepper, however much rosemary you prefer, and about 1/2 TBS red pepper flakes.
Once slightly browned and cooked halfway through flip breasts and season other side as you did above.
Once that side has browned slightly add the broccoli, season, and then add the chicken stock so there is about 1/4 inch in bottom of the pan.
Cover with lid and cook until chicken is cooked through.
Serve with your favorite starch for a balanced meal.
Tonight Joey and I are trying the following sweet potato wedge recipe…
Sweet Potato Wedges:
Makes 4 servings
- 1TBS olive oil
- 4 small sweet potatoes, each cut lengthwise into 8 wedges
- ground red pepper
Preheat oven to 425 degrees
Brush a large shallow pan with 1 teaspoon oil. Place pan in oven.
Combine remainder of oil, salt, pepper, and rosemary and sweet potato wedges in a large bowl; toss well. Carefully remove pan from oven; spread potatoes in pan. Bake at 425 degrees for 35 min or until crisp.
Note: heating the pan in the oven before putting the wedges on the pan allows the sweet potato to carmelize because they sizzle when added to the pan.
Dinner Final Results:
Look at that delectable steaming dinner!!!!!
Fantabulous!!!! Please try this easy peasy weeknight recipe! It will delight your taste buds!