Roasted Chicken Breast with Lemon, Garlic, Rosemary, and Potatoes
4 boneless, skinless chicken breasts, trimmed of excess fat (I only used 2)
1 1/2 Tbsp unsalted butter, softened but not melted (I used 2 Tbsp light margarine)
Zest of 1/2 large lemon, lemon reserved (I used an entire lemon for garnishing)
2 large cloves of garlic, minced or pressed (I used jarred garlic)
2 tsp fresh rosemary leaves (I used dried)
1 tsp olive oil
1 tsp fresh parsley, finely chopped
3 russet potatoes, washed thoroughly and cut into 3/4 inch cubes
1. Preheat oven to 425 degrees and line large baking pan with foil for easy cleanup.
2. Pat chicken breasts dry, season liberally with salt and ground pepper, and place breast-side up at least one to two inches apart in pan.
3. In small bowl combine butter, lemon zest, garlic, and rosemary and stir with spoon to thoroughly combine.
4. With back of spoon, spread butter mixture on top of chicken breasts evenly.
5. Slice reserved lemon and place slices in pan around the chicken. (I placed on the chicken)
6. Scatter potatoes around chicken breasts.
9. Take one pinch more of Kosher salt to sprinkle over potatoes, toss and place back in oven for 5-10 minutes.
10. Remove potatoes and serve with chicken. I also served broccoli with my meal and of course squeezed the lemons over everything!
I also made blondies since everyone has been raving about them. I adapted this recipe from Baking Blonde's blog. These came out great, but didn't look very pretty since I used so much chocolate - but they were still good!
Peanut Butter Blondies
4-5 TBS butter, almost melted
1/2 cup peanut butter
1 cup brown sugar
1 tsp. vanilla extract (I added a little bit more)
1/4 tsp. salt
1 cup flour
1/2 tsp. baking powder
1/2 cup chocolate chips (I used about 3/4 cup)
1. Preheat oven to 350 degrees.
2. Line an 8×8 pan with foil and lightly spray with PAM.
3. In a medium microwave safe mixing bowl melt the butter for 20-30 seconds until almost/all melted. Allow to cool for 5 minutes.
4. Stir the peanut butter into the butter until creamy and smooth. Add the brown sugar to the butter/peanut butter and stir until smooth. Add the egg and vanilla and stir to combine. Add the flour, baking powder and salt to the peanut butter mixture and stir just to combine. Gently fold in chocolate chips.
5. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-30 minutes or until set in the middle.
6. Cool on rack before cutting.