DRINK-1oz gin, 1oz Rum, 1oz Triple Sec, 1oz Blue Curacao, 2oz Sprite, 2oz Cranbery Juice
Garlic Roasted Chicken and Potatoes
|4||boneless skinless chicken breasts (about 1 1/4 lb)|
|5||to 6 small red potatoes, quartered|
|1/2||teaspoon dried rosemary leaves, crushed|
|1/2||teaspoon peppered seasoned salt|
|2||to 3 garlic cloves, minced|
|1||tablespoon olive oil|
|2||tablespoons shredded Parmesan cheese|
|2||tablespoons chopped fresh chives|
- 1Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13×9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
- 2Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.