Thursday 10/21 "Chicken and Roasted Potatoes"

Quick Fix with Robin Miller

Ingredients
• Cooking spray
• 1 pound boneless skinless chicken breasts
• 1 cup diced onion
• 2 to 3 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pitted and sliced Greek olives, such as kalamata

Directions
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.

Ingredients
• 6 to 8 small red potatoes, quartered into 1/2-inch pieces
• 1 tablespoon olive oil or garlic-flavored olive oil
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.

Ingredients
• 1 pound fresh asparagus spears, tough ends trimmed and discarded
• 4 scallions, root end trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

The verdict: This takes some prep time but once you get it in the oven, you are good to go. I cooked it all together--the chicken in one pan and the veggies in the other. It was very delcious and everyone loved it!