Garlic Rosemary Wings & Roasted Rosemary Potatoes

(originally made 5/8/2008)
Morning everyone!    John, I want to apologize in advance for the liberties I took with your recipe, but the result was delicious, so I hope you forgive me    :)      

Tuesday we had gorgeous weather, so I wanted to grill something up.    I had John's recipe, and the flavors looked sooo yummy, I had to try it!     I dipped each chicken breast in the liquid, then placed it on the hot grill, then used the liquid to baste.    So yummy!     

The potato recipe is a pretty basic one, and I liked it that the flavors tied in to the main dish.    I cubed them, and put them in a disposable 13x9 pan, covered, and threw them on the grill.

* Exported from MasterCook *

                        Garlic Rosemary Wings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10             to 15  chicken wings -- I used boneless skinless breasts
  3                Tbs  extra virgin olive oil
  2             cloves  garlic -- minced-- I used jarred
  2                tsp  dried rosemary
     1/2           cup  fresh lemon juice
  1                tsp  black pepper
  1                tsp  salt
Cut off tip end of each wing and discard. Preheat roaster oven to 350ºF.    In small bowl combine all ingredients except wings. Place wings in the cooking pan and pour the sauce over them. Turn the wings to coat thoroughly.     Roast for 1 - 1 1/2 hours or until chicken has reached 180º.

Source: John, TOH

*Exported from Mastercook*

                        Roasted Rosemary Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  potatoes -- peeled and cubed
  4 1/2      teaspoons  olive oil
     3/4      teaspoon  dried rosemary -- crushed
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Place potatoes in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil and sprinkle with seasonings; toss to coat.     Bake at 425° for 30-35 minutes or until golden brown, stirring once. Yield: 4 servings.

Nutrition Facts
One serving: 3/4 cup Calories: 147 Fat: 5 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 24 g Fiber: 2 g Protein: 2 g Diabetic Exchange: 1-1/2 starch, 1 fat.

Source: Light & Tasty


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