Rosemary Marinade For Roasted Potatoes With Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce10 | 4 | Servings | |
INGREDIENTS
| 1/2 | Chicken | |
| 1 | lb | New potatoes, quartered |
| blanched | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === MARINADE === | ||
| 1/2 | c | Extra-virgin olive oil |
| Juice of one lemon | ||
| 1 | c | Chopped fresh rosemary |
| 2 | T | Minced garlic |
| === GARNISH === | ||
| Fresh rosemary sprigs | ||
| Bayou Blast, see * Note |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the grill Season the chicken
with olive oil, salt and pepper. Place on the grill and cook for 8
minutes on each side. Preheat the oven to 400 degrees. In a food
processor, puree all the marinade ingredients together until smooth.
Season with salt and pepper. Toss the potatoes with the rosemary
marinade, coating each potato piece completely. Place the potatoes on
a parchment-lined baking sheet. Roast the potatoes for 10 to 15
minutes or until they are golden brown. Remove the potatoes from the
oven and place on a platter. Arrange the chicken along the side.
Garnish with fresh rosemary sprigs and Bayou Blast. This recipe yields
4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 16
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 717.4mg
Potassium: 270.4mg
Carbohydrates: 5.3g
Fiber: 1.3g
Sugar: 1g
Protein: 4.9g