Sunday Recipe: Rosemary Lemon Chicken (For Two)

I love roasting chickens, but there’s also not much need for an entire roasted chicken with two people in the house. Therefore, I’ve spent the last few weeks perfecting a roasted chicken dish for two that is super-healthy and perfect for a weeknight dinner for two.

The morning before dinner, stick a package (about a pound) of chicken tenderloins (or two chicken breasts) in a Ziploc bag. Add the following and let marinate during the day:

• 2 tablespoons  of extra virign olive oil
• 2 tablespoons of fresh rosemary, chopped
• salt and pepper
• the juice of half of a lemon
• minced garlic (as much as you like)
• any other spices you’d like (such as poultry seasonin)

That night, preheat your oven to 350 degrees. place the chicken in an 8 inch X 8 inch cooking dish or even a deep pie dish. In a separate bowl, mix:

• one large red potato, cut into small cubes
• one or two carrots, sliced
• one small onion
• some finely chopped celery
• the same mixture used to marinate the chicken (see above)

Place the veggies over the chicken and pour about a half-cup of chicken broth into the bottom of the pan (this took me a few times to figure out — without the broth, the chicken dries out). Cover and put in the oven for 30 minutes. Uncover after 30 minutes and cook until done (about 15-30 minutes later). Serve with a salad.