GRAYCE'S ONE POT CHICKEN

Good Morning California!  What beautiful weather you have in store for us this weekend. I'm lovin' it!
How lucky are we?  Some parts of the country are still battling storms, with snow and rain.  It was only 59 degrees in Florida yesterday at the Yankee game.  I will personally take California any day.

Today I have a great recipe that you can put together in about 10 minutes, pop into the oven and be ready to eat in about an hour and a half.  My Mom used to make this all the time.  I made it a lot especially on days that I took the kids to the beach all day.  We would get home about 4:00 PM.  I could get this in the oven and we would have a great dinner by six.  Life was good.

GRAYCE'S ONE POT CHICKEN

Serves 4

4 large 1/2 Chicken Breasts w/skin on
4 med Yukon Gold potatoes
Fresh Rosemary
Garlic
Lemon
Olive Oil
Salt and Pepper

Cut the potatoes in half. Put them into a bowl.  Add 3 cloves of minced garlic.  Take 3 or 4 Rosemary stems and take the Rosemary off the stems.  Salt and pepper.  Add about 4 or 5 tablespoons of olive oil. Mix until potatoes are well coated.  Cut 4 thick slices of Lemon and put one under the skin of each Chicken Breast.  Add one stem of Rosemary and 2 thin slices of Garlic.  Salt and pepper them all around.  Put the chicken in a dutch oven or a chicken fryer.  Put the Potatoes all around the Chicken.  Drizzle the Chicken with a little Olive Oil.  Put into a 350 degree oven for about 1 hour.  Remove the cover, stir the potatoes and continue cooking for another 1/2 hour uncovered or until everything is done.  Don't overcook the Chicken.  Yukon Gold potatoes cook fairly fast so both should be done at the same time.  Some fresh Green Beans are nice with dish.

Have a great weekend.
Ciao
Grayce