Recipe: Rosemary Chicken

On the menu of recipe-dishing (did I just make up a new phrase??) tonight:
Rosemary Chicken with Sliced New Potatoes & Oven Baked Asparagus.

Ingredients:

• 2 lbs of boneless chicken breasts
• 2 tsp. paprika
• 1  1/2 tsp. dried rosemary leaves
• 2 cloves garlic, minced
• 1/2 tsp. ground pepper
• 3 tbs. olive oil
• 1 lb. yellow new potatoes, sliced 1/2 inch thick
• salt, to taste
• 1 bunch fresh asparagus, trimmed

Directions:

1. Preheat your oven to 425 degrees F.
2. In a very large bowl, mix 2 tbs. olive oil with the paprika, rosemary leaves, minced garlic, pepper, and about 1 tsp. salt.
3. Put the chicken and potatoes in the bowl and mix well until the oil and spice mixture is fully coated over the chicken and potatoes.
4. Line a rimmed baking pan with non-stick tin foil. (for fast clean-up, of course!)
5. Pour all the chicken and potatoes onto the pan and put in preheated oven.
6. Bake for about 30 minutes. After 15 minutes, turn over each of the potatoes.
7. Meanwhile, line a second rimmed baking pan with non-stick tin foil and spread out the asparagus onto the pan.
8. Drizzle 1 tbs. olive oil over asparagus; then coat with salt to taste. Mix well amongst the asparagus bunch.
9. Put in oven (the chicken and potatoes should still be in there) and bake for 15-20 minutes, turning every so often.
   
   In the end, you have yourself a nice, hearty, flavorful meal that’s super filling too!

              As always, let me know what you think if you get a chance to make it =)