Tiffany Chicken

Tiffany Chicken by

Sarah Elizabeth

Media

Shopping List

  • 3 or 4 Thick chicken breasts, halved diagonally
  • 12 baby Yukon gold or red potatoes, halved
  • 2 large sweet onions, quartered

Ingredients for Marinade:

  • 3 lemons
  • 2/3 cup olive oil
  • 2 Tbsp fresh chopped rosemary, plus sprigs for garnish
  • ½ tsp crushed red pepper flakes
  • 2 tsp salt
  • 2 tsp pepper
  • 2 cloves minced garlic

 

Instructions

  • Prepare marinade and reserve half of the mixture to use on the potatoes when baking.
  • Cut chicken breasts in half diagonally. Place chicken and marinade in an airtight container and refrigerate for at least a couple of hours.
  • Preheat oven to 400 degrees. In a 9’’ x 13’’ casserole, cover halved potatoes and quartered onions with reserved marinade and bake uncovered for 30 minutes.
  • Place chicken pieces atop potatoes and onions, covering with the other half of the marinade and rosemary garnish for an additional 25-30 minutes.
  • When chicken is fully cooked, remove dish from oven and sprinkle with salt and pepper to taste.