In my quest to use potatoes leftover from the holidays I asked Alyssa for suggestions. One of her suggestions was rosemary roasted potatoes, which inspired me to create a rosemary roast menu. I have a rosemary bush in the backyard as well as leftover goat cheese, so I decided to make roasted potatoes, roasted broccoli and goat cheese stuffed chicken breasts — all studded with minced, fresh rosemary. No real recipes here.
1. Cover a baking sheet with foil and pre-heat oven to 400°.
2. For the potatoes I was inspired by a recipe from Ina Garten. Peel or just wash, if you want to keep the peels on, as many potatoes as you want to cook. I had russets. If peeling, place in a bowl of water once peeled. Then drain, slice or quarter and place in a bowl. Add some crushed garlic, olive oil, salt, pepper and minced rosemary. Mix well and place in a single layer on the baking sheet. Roast in oven for about one hour until browned and tender, turning once or twice.
3. This is Alyssa’s basic roasted vegetable recipe. Cut broccoli crowns into small pieces, including stems. Mix well in a bowl with oil, salt, pepper and, if you like, minced rosemary. I was only roasting a few potatoes, so I placed them on one side of the baking sheet and added the broccoli on the other side of the sheet after about 40 minutes. If you have a second tray, line with foil and add to oven for about 15 minutes. You have to watch that the broccoli doesn’t burn and yet gets tender.
4. Clean boneless chicken breasts and cut a pocket in each breast. Mix minced rosemary with goat cheese and spread about a tablespoon into each pocket. Place breasts in a baking dish, sprayed with cooking spray. Drizzle some olive oil on top of the chicken and season with salt and pepper. Add to oven, uncovered about half way through the hour, for a roasting time of about 30 minutes.
5. Once the chicken is done and the broccoli and potatoes tender, plate and enjoy!