Crispy Oven-Roasted Rosemary Chicken with Potatoes

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings: 6

Ingredients

• 1/8 cup olive oil
• 2 1/2 pounds chicken pieces
• 1 pinch kosher salt to taste
• 2 pounds potatoes, cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons fresh rosemary leaves, chopped
• 1 teaspoon red wine vinegar

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour the olive oil into a large skillet over medium heat. Brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes and chicken in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

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Share Your Recipe Friday Link Up! 3/19

Since it's Lent, I am posting a recipe that I'm making for dinner. Feel free to link your recipe and grab my button on the right side. I'll be hosting the Share Your Recipe Friday every week so be sure to come back each week and share. Thanks! I adapted this recipe from allrecipes.com. Click the link for the actual recipe or if you need to alter the serving. The site will allow you to add more servings or less if needed.

Garlic and Lime Shrimp

Prep Time: 15-30 Min        Cook Time: 4-5 Min       Ready In: 20-35 Min

Serves: 4 

Ingredients

• 1 1/4 pounds uncooked large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons chopped garlic
• 1/4 teaspoon salt
• 1 teaspoon hot pepper sauce
• Chopped fresh cilantro or parsley (optional)

Directions

1. Combine shrimp, lime juice, 1 teaspoon hot pepper sauce, garlic and salt in large bowl or place it all into a freezer bag. Cover and marinate in refrigerator for 15-30 minutes.
2. Remove shrimp from marinade. Place shrimp in a steamer bag and add a small amount to the marinade back into the steamer bag with a few slices of lime. Steam in the microwave on high for 4 to 4 1/2 minutes. Shrimp should be pink.
3. Sprinkle with cilantro or parsley.
4. Serve over rice, Spanish or white

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A New Follow Posting! Share Your Recipe Friday!

I have been on a weight loss plan since January 4th and have found some really wonderful recipes (most by accident).  So, I've been thinking, "Why not start a new follow posting for Fridays and share my recipes?"  I've decided to call the follow - Share Your Recipe Friday and created a button for it.

<center><a href="http://mummasaidso.blogspot.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WbxoOqrv4HE_rAUCVUGvF5Bx-7XidYUkdhpRFnAH-uF2evykiX5F0DC76z3vPidR99Alsdp_6iG4nLEi5ho2dXwPI6nlp2xoFdyb4esTxpnE8xc_1pswElSaP80XNIne-MM9Y4GshXc/" /></a></center>

Here is my first recipe posting, I hope you like it! Add your link in a comment!

• No Points Vegetable Soup 

• Ingredients:
• 10 oz baby spinach leaves
• 2 medium carrots chopped
• 2 medium celery ribs chopped
• 1 large onion chopped
• 1 medium garlic clove minced (I use jar garlic - 1/2 tbsp) 
• 4-8 cups vegetable stock (depending on how soupy you would like it)
• 6 large tomatoes diced or (1) 28 oz canned diced tomatoes or 28 oz of canned tomatoes and chili's mixed (if you like spicy food)
• 2 bay leaves
• 1 tbsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Add prepared ingredients in large pot, bring to boil and reduce heat to low. Simmer, partly covered at least 10 minutes. I simmered it for about 30 minutes.

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