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Whether you are a college student simply starting your own culinary experiments or a seasoned cook with numerous dinner parties under your belt, there is always something brand-new to find out about cooking. We hope these Crispy Baked Rosemary Chicken & Potatoes recipe and tips can help you in your kitchen area tonight, and also get used to magnificent home-cooked dishes.

Provide Chicken breast.
Use Red potatoes quartered.
You need to prepare Red onions; sliced.
Use Extra-virgin oil, or as needed.
Prepare Garlic; minced.
Prepare Red pepper; fresh & minced.
Use Butter.
Provide Rosemary; dried.
Prepare Oregano; dried.
Use Parsley flakes; dried.
Prepare Italian dressing.
You need to prepare Salt to taste.

Preheat the oven to 375 (190 degrees C)..
Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside..
Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes..
While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside..
After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.).
Optional, baste during the last 15 minutes for extra crispness..

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