Recipe Catch Up - Week of 6/28 - Roasted Chicken Breasts with Lemon, Rosemary, Garlic & Seasoned Potatoes

I'm way behind on my blogging, so I'm trying to catch up. I have two weeks in June that I can't remember for the life of me what I made. I tried to scan through my camera for pictures to jog my memory, but I couldn't find any for the missing weeks. I thought maybe it was because I forgot to take pictures. But, what I actually forgot was that our camera was broken. So that would explain why there are no pictures. I guess those two weeks are just gone forever.

Anyway, the week of 6/28 I made this:

Roasted Chicken Breasts w/ Lemon, Rosemary, Garlic & Seasoned Potatoes
from Good Things Catered by Katie

Ingredients
4 boneless, skinless chicken breasts, trimmed of excess fat
1 1/2 Tbsp unsalted butter, softened but not melted
Zest of 1/2 large lemon, lemon reserved
2 large cloves of garlic, minced or pressed
2 tsp fresh rosemary leaves
1 tsp olive oil
1 tsp fresh parsley, finely chopped
3 russet potatoes, washed thoroughly and cut into 3/4 inch cubes
Kosher salt ground pepper

Directions
Preheat oven to 425 degrees and line large baking pan with foil for easy cleanup.

Pat chicken breasts dry, season liberally with salt and ground pepper, and place breast-side up at least one to two inches apart in pan.

In small bowl combine butter, lemon zest, garlic, and rosemary and stir with spoon to thoroughly combine. With back of spoon, spread butter mixture on top of chicken breasts evenly.

Slice reserved lemon and place slices in pan around the chicken.

In medium bowl place cubed potato and toss with 1 tsp olive oil, parsley and salt and pepper.

Scatter potatoes around chicken breasts.

Place baking dish in oven and cook about 30-40 minutes or until thickest portion of chicken breast has reached 175 degrees.

Remove from oven, take chicken breasts out of pan onto a warm serving platter and tent with foil.

Take one pinch more of Kosher salt to sprinkle over potatoes, toss and place back in oven for 5-10 minutes.

Remove potatoes and serve with chicken.

The Verdict
Of course, I have no idea if I substituted anything. More than likely, I used either Yukon Gold or red potatoes. I have a vague recollection of picking up the Russets in the grocery store and my husband's requesting something different. How I remember that, I don't know. I remember the most random things.

Anyway, I do remember it was good, and I will probably make it again!