Ingredients
The following ingredients have 4 Servings
- 1 pepper (cut into strips (I used ½ red, ½ green))
- ½ medium red onion (cut into strips)
- 4 medium potatoes (scrubbed and cut into 8 wedges each)
- 6 cloves of garlic (peeled and smashed)
- 3 chicken breasts (cut into even strips)
- 4 tbsp rosemary infused olive oil (or just olive oil)
- 2 sprigs of fresh rosemary (chopped)
- sea salt & pepper (to taste)
Instruction
- Heat your oven to 375 and line a baking pan (I used 9x13) with parchment
- Chop all your veggies and the chicken and place them in the baking pan
- Cover with the garlic oil, sea salt and pepper (I was pretty liberal with both) and the fresh rosemary
- Roast for 45 minutes, until the chicken and potatoes are cooked through. Stirring every 10-12 minutes, to make sure nothing is burning
- Serve warm
