So I sprayed my favorite casserole dish with olive oil and placed the chicken breasts in it, folding the thin pointy ends under, and sprinkled it all with Chef Paul Prudhomme's Poultry Magic. Then I halved the potatoes and arranged them around the chicken.
I sprinkled the whole concoction with some fresh rosemary I snipped from the pot out back, and then slopped light balsamic vinaigrette dressing over the chicken.
I put foil over the top of the casserole dish and baked it at 350 degrees for about 45 minutes. When the time was up, I removed the foil and let it bake for just a few more minutes. There was plenty of juice in the bottom of the dish, and it was really good to pour a little over the potatoes. It made more than the two of us could eat at one meal, but it was good reheated too. Yum!
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