Monday, March 20, 2017

Chicken, mushrooms, and rosemary potatoes




Ingredients:
1 Chicken Breast
3-5 Small Yellow Potatoes
7 White Mushrooms
3 Cloves of Garlic
Rosemary
Thyme
Olive Oil
Butter
½ Lemon
Salt, Pepper, Paprika, Turmeric, Cayenne Pepper
1 Ziploc Bag

Step 1: Slice one garlic glove. Season chicken with salt, pepper, turmeric, paprika, and cayenne pepper on both sides and throw in the Ziploc bag. Pour in a generous amount of olive oil. Squeeze the lemon juice into the Ziploc bag, and add your sliced garlic. Throw in a sprig or two of rosemary and thyme. Close the bag and squeeze and mix the marinade in. Pre heat the oven to 450 degrees F.

Step 2: While the chicken is absorbing the flavors, prep your vegetables. Chop your mushrooms in halves and set them aside. Place your potatoes horizontally and slice almost all the way through for a nicer looking potato. Season your potatoes with some olive oil, salt, pepper, and garlic.

Step 3: Once the oven is done preheating throw the chicken on an oven tray coated with olive oil in for about 20 minutes. Throw your potatoes in as well so they can get crispy.

Step 4: Once the chicken is at the 15-minute mark get a pan, apply olive oil, and allow to get really hot. Once the pan in smoking throw your mushrooms in. Season with salt and pepper. Leave the heat at high-medium, the sizzling is the water escaping from the mushrooms. Once the mushrooms have a nice brown color to them. Grab two teaspoons of butter and add to the pan along with some thyme. Grab a spoon and baste the mushrooms with the melted butter. Once done turn off the heat and cover to keep hot.

Step 5: Serve. Get a plate, place the chicken breast and thinly slice. Place your mushrooms, and pile up your potatoes.

Step 6: Eat


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