My friend Sunny and I used to do a weekly dine and dash dinner. We’d alternate houses each Tuesday, and the agreement was we weren’t entertaining–just a quick dinner, catch up, and go. It was a way for two busy, working moms to get a break from cooking once in a while and get our families together. The kids got older, it became harder to make these dinners happen, but I still think of those sweet nights when I cook this yummy dinner. This was one of her dinners, and when I asked for the recipe I was a little intimidated by the Southern Living heading. See, I don’t like to cook, don’t like complicated recipes, and don’t want to spend too much time making a meal. But I do want healthy and fresh foods on my plate. It turns out this recipe checked all the boxes! Here are a few notes on it, as I’m a big fan of not following recipes precisely:
- Add a quick leafy green salad on the side.
- Skip the crusty bread if you’re avoiding carbs.
- You could substitute chicken breast for thighs.
- Not a meat eater? There are some easy ways to adapt this recipe for tofu or fish. Let me know if you want those tips.
So, on with it, here’s the recipe for Lemon-Rosemary-Garlic Chicken and Potatoes