I think I mentioned that in my church, I currently serve/work with young women between the ages of 12 and 18. I specifically teach/serve/work with the young women ages 12 and 13. They are called Beehives (because they are learning to be productive, hard working, industrious as bees). Young women this age are pretty silly sometimes and we had a fun, productive but silly evening together last night.
As part of my calling, I organize activities with these young ladies that they would enjoy, learn and serve in. I do this with a lot of their input; and one of the activities that was requested and organized was a cooking night. Specifically Taylor, she is 12, choose a recipe, we bought the ingredients together and she supervised, directed and prepared a delicious dinner of rosemary chicken and potatoes with Olivia and Sarah helping a lot. I had made rosemary potatoes before but never with paprika as part of the spices. Paprika would be the secret ingredient in this recipe. It changes the whole flavor and look of the food. Here is the recipe and pictures of their silliness after a game or two of Jenga while waiting for the food to cook.
6 red potatoes (about 3 inches by 3 inches)
3 large chicken breasts (boneless and skinless)
4 Tbs. olive oil (divided)
2 Tbs. paprika (divided)
8 sprigs fresh rosemary (divided)
2 tsp. sea salt (divided)
10 turns of a pepper grinder (divided)
1 tsp. garlic salt (divided)
1. Preheat oven to 425 degrees.
2. Scrub and clean potatoes, but leave skin on. Cut into cubes about 1″ inch.
3. Snip the leaves off the rosemary sprigs, leaving the stem behind. Along with half of all the spices and half of the olive oil and mix together in a large bowl.
4. Add the cubed potatoes and stir to coat well.
5. Place in a 9×13 or slightly larger pan. Spread throughout the pan. Place in oven and bake for 15 minutes.
6. While potatoes are baking, cut chicken breasts into thirds.
7. Following the directions in #3 for the other half of the spices and oil.
8. Add the chicken to the bowl and stir to coat well.
9. After the first 15 minutes of the potatoes baking, remove from oven. Push the potatoes to one half and add the chicken breasts. Place back in oven and bake for an additional 30 to 35 minutes. After 30 minutes check to see in internal temperature of chicken is 165 degrees and potatoes are fork ready. (You can pierce them with a fork easily)
10. Once the internal temperature of the chicken is 165 degrees, remove from oven and serve.
PS Your bowl will have turned a lovely red shade because of the paprika; baking soda should remove it – but perhaps a little bleach along with the cleaning will take care of it. Be sure to rinse well.