Easy Grilled Chicken
Makes 4 servings
12 new red potatoes washed and cut in half.
Salt & pepper
3 sprigs of fresh rosemary
Place the potatoes in an oven safe casserole.
Drizzle with olive oil.
Add salt & pepper to your taste. (I like a lot of salt.)
Mix lightly until the olive oil is distributed evenly.
Lay rosemary sprigs on top of potatoes.
Bake for 45 minutes to 1 hour. Potatoes should be fork tender.
Discard rosemary before serving.
Fresh herbs are always fun to cook with and seem to brighten the flavor of food. If you don’t have fresh herbs, flavored olive oil will do the trick. I found this amazing olive oil at Old Town Oil in Chicago. I usually have fresh rosemary in the summer but for other times this olive oil is the perfect thing.
Click HERE for another rosemary olive oil option.
and anybody can do it.
My kind of dinner!