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Before you jump to Crispy Baked Rosemary Chicken & Potatoes recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with The Right Foods.
You already have some knowledge of how crucial it is to have a heart that is healthy. Think about this: How can the rest of your body stay healthy if your heart is in bad shape? You already know that getting regular exercise and leading a healthy lifestyle both factor greatly into the overall health of your heart. Still, did you know that there are a number of foods that have been proven to help you improve your heart health? Continue reading to discover which foods are best for your heart.
Beans–would you believe it?–are really great for your heart. Sure, the after-effects of ingesting beans may not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, though, that just eating beans will undo the bad effects of eating unhealthy foods or make your heart better by magic. What this means is that substituting in edamame or kidney beans for the chicken on your salad or eating a soy burger in place of the hamburger is what you need to do. The good news is that beans are delicious–good enough that you are likely to not miss consuming meat.
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We hope you got insight from reading it, now let’s go back to crispy baked rosemary chicken & potatoes recipe. You can cook crispy baked rosemary chicken & potatoes using 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Crispy Baked Rosemary Chicken & Potatoes:
- Take 6 Chicken breast
- Use 8 small Red potatoes quartered
- Take 1/2 cup Red onions; sliced
- Get 1/2 cup Extra-virgin oil, or as needed
- Provide 1 tsp Garlic; minced
- Provide 1/2 tsp Red pepper; fresh & minced
- Prepare 1/4 cup Butter
- You need 1/3 tsp Rosemary; dried
- Provide 1/3 tsp Oregano; dried
- Use 1/3 tsp Parsley flakes; dried
- Get 1 tbsp Italian dressing
- Take 1 Salt to taste
Instructions to make Crispy Baked Rosemary Chicken & Potatoes:
- Preheat the oven to 375 (190 degrees C).
- Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside.
- Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes.
- While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside.
- After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.)
- Optional, baste during the last 15 minutes for extra crispness.
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