Rosemary Chicken Dinner for Two
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"Best served with crusty bread and a bowl of salad."
2 skinned chicken breast halves
1 large onion, cut into 1 to 2 inch chunks
2 large potatoes (baked potato size), scrubbed well
2 tablespoons oil (olive, corn or vegetable, etc.)
1 tablespoon cider vinegar
4 teaspoons chicken bouillon granules
Pinch of finely minced garlic, to taste
3/4 teaspoon freshly ground pepper
1 tablespoon rosemary (crushed a little)
6 tablespoons hot water
For marinade: Mix oil, vinegar, garlic, pepper, chicken bouillon granules, rosemary and hot water in a deep
bowl. Remove 1/3 of the marinade and place in a deep dish. Save the remaining marinade.
Prick chicken breast deeply with fork in several places and place in the deep dish with the marinade. Rub
the chicken well with the marinade; cover and set aside for 1 hour. May be kept overnight in a refrigerator.
When ready to bake, discard the marinade.
Heat oven to 375 degrees. Place roasting rack on broiler pan and bake the chicken until it is half done,
about 20 minutes depending on the size of the chicken breast.
Meanwhile, cut the scrubbed (not peeled) potatoes into 1-inch chunks and toss well with the remaining
marinade and the onion.
Remove the roasting rack from the broiler pan and place the chicken in the pan. Add the potatoes and
onions and roast until done, about another 30 to 35 minutes. Serves 2.