Rosemary marinade

Yield: 4 servings

Measure Ingredient
1 Half of chicken
½ cup Extra-virgin olive oil
Juice of one lemon
1 cup Chopped fresh rosemary
2 tablespoons Minced garlic
Salt and black pepper
1 pounds New potatoes, quartered,
Fresh rosemary sprigs

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 ingredients together until smooth. Season with salt and pepper. Toss the potatoes with the rosemary, coating each potato 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 Essence.

Yield: 4 servings


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