Rosemary marinade for roasted potatoes with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | chicken | |
| 1.00 | pounds | new potatoes; quartered, blanched |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1 | === marinade === | |
| ½ | cup | extra-virgin olive oil |
| 1 | juice of one lemon | |
| 1.00 | cup | chopped fresh rosemary |
| 2.00 | tablespoon | minced garlic |
| 1 | === garnish === | |
| 1 | fresh rosemary sprigs | |
| 1 | bayou blast; see * note | |
Directions
* 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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-19-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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