Thursday, April 23, 2009

Garlic Oregano Roasted Chicken and Vegetables

To prove that I feed my husband more than cookies...

This is what I created for our dinner tonight.  The recipe is not very precise, but it's exactly how I did it.  If you have questions or clarifications please let me know.  The end result was quite delicious and made us both happy.

::before meeting its match in the oven::
Serves: 2

2 small boneless skinless chicken breasts
2 small Idaho potatoes
1/2 of a medium tomato
1/4 of a medium green pepper 
1/8 of a small onion
2 cloves of garlic 
Extra Virgin Olive Oil (or other oil)
Garlic Powder
(dried) Basil

Place the chicken in the bottom of an 8x8 baking dish. Drizzle with olive oil and sprinkle with oregano, garlic powder, and basil.  Use hands or tongs to coat thoroughly and evenly on all sides.  Chop potatoes, tomato, and green pepper into approximately 1 inch pieces.  Slice onion into rings (or largely chop).  Thinly slice two garlic cloves.  Place all vegetables and garlic into the baking dish on top of the seasoned chicken.  Drizzle generously with olive oil.  Sprinkle with Salt and Pepper and Oregano (and a little more garlic if you love garlic as much as we do!).

Bake at 350 for 35-40 minutes (or until chicken is no longer pink inside and potatoes are cooked through.)
::moments after escaping its heated captivity::
::awaiting my mastication::

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