"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
Last night my nerd was showing. Ridley Scott’s Robin Hood AND Star Wars: Episode IV were on tv! YES! I was in a happy place. After a long work day I poured myself a glass of sauvignon blanc, let myself bask in the epic soundtracks of these two movies playing in the background, while I cooked up something delicious for the hard-working Mr. J. This rosemary chicken is easy, flavorful, and tender. And the potatoes and mushrooms complement it perfectly. For my vegetarian friends I’d suggest substituting the chicken for whole Portobello mushrooms – it would be delicious… So pour yourself a glass of vino, let the cooking sooth away the cares of the day, and enjoy!
What you need:
What you do:
Preheat the oven to 425 degrees F. Place the potatoes in a pot with enough cold water to cover them. Add a bit of olive oil and salt to the water. Set to medium high heat. Boil for 10 minutes and remove from heat.
In a small mixing bowl combine garlic, juice of one lime, rosemary, pepper, paprika, cayenne, and 1 tbsp olive oil. Whisk until well blended.
Heat a skillet to medium and drop in remaining tbsp of olive oil. Coat chicken thighs in spice mixture and place in pan. Let cook for 5 minutes on each side. Remove from heat.
In a glass baking dish place chicken, potatoes, and mushrooms. Squeeze juice of remaining lime over top. Bake for 25 minutes.
Pour another glass of wine to enjoy with that chicken. Eat and drink!