Green Goddess Rosemary Chicken + Potato
INGREDIENTS
1 lb. baby potatoes, halved
1 tbsp dried rosemary (divided)
2 tbsp extra-virgin olive oil (divided)
5-6 chicken thighs or breasts
2 tbsp dried oregano
1 tbsp paprika
Salt and pepper, to taste
½ medium yellow onion, sliced
5 tbsp Maple Hill Salted Butter
Feta, for topping
Green Goddess Dressing:
1 c. Maple Hill Plain Greek Yogurt
½ c. fresh parsley
1 c. mixed herbs (dill, mint, cilantro, chives)
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 garlic clove
1 tsp honey
¼ tsp salt
1/8 tsp ground black pepper
PREPARATION
1. Preheat oven to 425F. In a large bowl, toss together the potatoes, 1 tbsp extra-virgin olive oil, ½ tbsp dried rosemary, salt and pepper. Roast for 15 minutes.
2. In a bowl, toss together the chicken with 1 tbsp extra-virgin olive oil, 2 tbsp dried oregano, ½ tbsp dried rosemary, 1 tbsp paprika, salt and pepper.
3. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange onions and lemons on the baking sheet and add 1 tbsp of butter to the top of each piece of chicken. Bake for 20-25 minutes or until the chicken is cooked through.
4. Meanwhile, make the green goddess dressing: in a food processor add all ingredients and pulse until combined. Season to taste.
5. Break the feta over the chicken and drizzle with the green goddess dressing. Enjoy!