Prime’s Rosemary Chicken Breast v1

It’s been forever since I posted some cooking stuff. Tonight I stepped away from the slow cooker and decided to pretend I know how to bake. I had some chicken in the freezer and got some fresh rosemary and a couple potatoes. My roommate is a bit of  a picky eater, so if he liked it, I consider it a win.


  • 2lbs skinless boneless chicken breasts
  • 1 sprig fresh rosemary (I used half of a large sprig)
  • 1 tbsp italian seasoning (fresh is better, I am poor)
  • 3 tbsp extra virgin olive oil (eyeballed, give or take [x] amount)
  • 2 russet potatoes
  • 1 handful of sea salt
  • Baked potato fixings (butter, sour cream, chives, bacon pieces, cracked peppercorns)
  1. Preheat the oven to 350f
  2. Clean the potatoes, paint them with olive oil and roll them around in the sea salt
    Sea Salted Baked Potatoes before the oven
  3. Toss the potatoes in the oven on a baking pan and set a timer for 30 minutes
  4. Chop the rosemary up, combine it with the other italian seasonings and toss it in the remaining olive oil
    Fresh rosemary and extra virgin olive oil
  5. Roll the chicken through the olive oil mix
  6. Wait for the timer to go off and place the chicken on the pan with the potatoes
    Chicken and Potatoes are in the oven
  7. Set the timer for another 30 minutes
  8. Depending on the size of your potatoes and chicken your cooking time might vary, but the chicken should be browning and the potatoes should have no resistance when you poke a fork at it. To be safe, cut the chicken at it’s thickest spot and make sure it is completely cooked through.
  9. When everything is completely cooked, pull the baking pan out and let the chicken rest for about 5 minutes. You can start dressing up your baked potatoes immediately.


Chicken and Potatoes ready for nomming

That’s it. It was about 80 minutes with prep and cooking time. The aroma of rosemary is still floating around the apartment 2 hours later. The only regret – we don’t have an air conditioner and the apartment was already pretty warm, so kicking the oven on at 350f wasn’t the greatest of ideas, but the taste was worth it.

~ by KylePrime on July 9, 2013.

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