Herb Roasted Chicken Breast:
4 ea bone in chicken breast quarters (you can use boneless breast)3 Tblspn extra virgin olive oil1 Tblspn McCormick minced onion1 clove crushed garlic1 tsp McCormick dried thyme½ tsp McCormick dried rosemary, crushed¼ tsp McCormick ground sage¼ tsp McCormick dried marjoram½ tsp kosher salt½ tsp McCormick coarse ground black pepper1/8 tsp hot pepper sauce1 ½ Tblsn fresh parsley, chopped
Preheat oven to 425 degreesIn a bowl, prepare the basting sauce by combining extra virgin olive oil, onion, garlic, thyme, rosemary, sage, marjoram, kosher salt, coarse black pepper and hot pepper sauce.Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish and cover.Roast at 425 degrees, basting occasionally with pan drippings for 35 to 45 minutes. Remove to warm platter, spoon pan juices over and sprinkle with fresh parsley.
Pan fried Smashed Potatoes:
8 ea medium red potatoes½ C extra virgin olive oil½ tsp chopped garlic½ c grated parmesan cheeseKosher salt and coarse black pepper to taste
In a sauce pan boil the red potatoes until just tender. Remove and drain on a paper towel, letting potatoes cool. Transfer to a baking sheet tray, and when cool, lightly smash the potatoes with your hand. Keeping potatoes in tact as much as possible, basically just smashing the whole red potato down into a flat circle.Heat the oil in a sautÃ© pan over medium heat until the oil shimmers. Transfer potatoes with a spatula into the hot oil. Reduce heat to medium low, and cook potatoes are golden brown. Remove from oil and sprinkle with parmesan cheese and kosher salt and coarse black pepper.