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Ingredients
- 1 x Half of chicken
- 1/2 c. Extra-virgin extra virgin olive oil
- Â Â Juice of one lemon
- 1 c. Minced fresh rosemary
- 2 Tbsp. Chopped garlic
- Â Â Salt and black pepper
- 1 lb New potatoes,, quartered, blanched
- Â Â Fresh rosemary sprigs
Directions
- Preheat the grill. Season the chicken with extra virgin olive oil, salt and pepper.
- Place on the grill and cook for 8 min on each side. Preheat the oven to 400 degrees. In a food processor, puree all the ingredients together till smooth. Season with salt and pepper. Toss the potatoes with the rosemary, coating each potato completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10-15 min or possibly till they are golden. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side. Garnish with fresh rosemary sprigs and Essence.
- Yields: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 1471 | |
| Calories from Fat 1028 | 70% |
| Total Fat 116.75g | 146% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 2636mg | 75% |
| Total Carbs 111.34g | 30% |
| Dietary Fiber 30.5g | 102% |
| Sugars 4.83g | 3% |
| Protein 12.11g | 19% |
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