Rosemary marinade
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Half of chicken | |
| ½ | cup | Extra-virgin olive oil |
| Juice of one lemon | ||
| 1 | cup | Chopped fresh rosemary |
| 2 | tablespoons | Minced garlic |
| Salt and black pepper | ||
| 1 | pounds | New potatoes, quartered, |
| Blanched | ||
| Fresh rosemary sprigs | ||
Directions
Preheat the grill. Season the chicken with olive oil, salt and pepper.
Place on the grill and cook for 8 minutes on each side. Preheat the oven to 400 degrees. In a food processor, puree all the ingredients together until 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 to 15 minutes or until they are golden brown. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side.
Garnish with fresh rosemary sprigs and Essence.
Yield: 4 servings
ESSENCE OF EMERIL SHOW#EE2363
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