red potatoes (Klondike Rose if you can find them)
slice of sweet onion from a large onion
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
dried rosemary, crushed between fingers
Spray oil, as needed
bone-in skin-on chicken breast (s)
lemon, cut into wedges
an 8-ounce bag spinach
Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.
Chicken Ready to Roast with Potatoes
Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place the expended lemon wedges in the pan just for good measure.
Spinach Ready to Cook ~ You are sooo Close to Yummy!
Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving. To prepare the Asparagus I needed Extra Virgin Olive Oil, Garlic (minced), Sea Salt, Freshly grated Black Peppercorn, Lemon Juice, and Shredded Parmesan Cheese
Spoon pan juices over chicken before serving. Drain beans and return pan to heat. The fresh rosemary combined with the lemon was such a tender way to dress your typical chicken breast - and proved to be a perfect Sunday dinner dish
I wash the chickenand pat it dry with paper towels. If you know ahead of time that you’re not a fan I guess this one isn’t for you although I would maybe try it with a rub of spices like paprika, garlic powder and salt and pepper