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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