Yum-O, y’all! That’s right, this is a Rachael Ray recipe that I first made years ago and then basically forgot about because I moved on to more gourmet things…ha!
But I made it again last night and it got rave reviews. The chicken is roasted, so it is tender, juicy and tangy from the lemony seasonings. And the pesto-smashed potatoes are a nice side dish, even if I did use jarred pesto (hey, it was $2.50 at Trader Joe’s, leave me alone!).
Ready for roasting!
So. For the chicken:
3-4 boneless chicken breasts (or one per person), cut into large chunks (2-3 cuts per breast, depending on size)
1 T grill seasoning (I used McCormick Montreal Steak seasoning)
3 T EVOO
zest and juice of one lemon
1/2 c. dry white wine (try the $4.99 pinot grigio from TJ’s)
4 sprigs of rosemary leaves
3-4 cloves of garlic, crushed
Preheat oven to 450. In a baking dish, add the chicken and coat with the olive oil, grill seasoning, lemon zest, garlic and rosemary. Now, you can marinate this while you prepare the potatoes or…Roast for 20 minutes. Chicken will be just perfectly done, you can easily cut them with a fork. Pour over the lemon juice and the wine, then place in the hot oven with the heat turned OFF. Leave them in there for 5 minutes, or while you set the table.
For the potatoes:
1-2 lbs. red potatoes, cut in half
1/2 c. chicken stock
1/2 c. store-bought pesto (or you could make it yourself!)
In a pot of boiling water, add a handful of salt. Then, the potatoes. Cook for 10-15 min. or until tender. Drain them and add the stock, then start smashing. Add the pesto and smash to your desired consistency (I like them chunky).
To serve, plate yourself some potatoes and then add the chicken, spooning the juices over everything.
This is a truly yummy dish that is great for entertaining or if some friends suddenly decide to come over. Enjoy, friends!