Rosemary-Roasted Chicken Breasts, New Potatoes, Garlic Pan Broth

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   1. Preheat oven to 500u00b0 . Place a heavy cast-iron Dutch oven with lid inside while pre-heating.

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   2. Toss potatoes, onions, and garlic with olive oil. Season well with salt and pepper.

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   3. Season chicken breasts on both sides with salt and pepper.

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   4. When Dutch oven is very hot, place potato mixture in Dutch oven. Place half the rosemary sprigs on

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   top, then chicken breasts, then remaining rosemary sprigs.

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   5. Close lid and cook for 45 minutes without opening. Gently shake Dutch oven occasionally to move

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   potatoes around.

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   6. When done, remove chicken and potatoes to a platter. Place Dutch oven with onions and garlic on a

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   burner. Add chicken stock, bring to a boil, and simmer until reduce by 1/2 to 2/3.

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    7. Remove from heat, stir in butter, and serve with potatoes and chicken. A crispy, simple salad of

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    iceberg lettuce and mild blue cheese goes nicely with this dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.