Rosemary marinade

Yield: 4 servings

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