Garlic Roasted Chicken and Potatoes

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

5

to 6 small red potatoes, quartered

1/2

teaspoon dried rosemary leaves, crushed

1/2

teaspoon peppered seasoned salt

2

to 3 garlic cloves, minced

1

tablespoon olive oil

2

tablespoons shredded Parmesan cheese

2

tablespoons chopped fresh chives

• 1 Heat oven to 425°F. Arrange chicken and potatoes in ungreased 13x9-inch pan. In small bowl, mix rosemary, seasoned salt, garlic and oil. Brush over chicken and potatoes. Sprinkle with cheese.
• 2 Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F), and potatoes are light golden brown. Sprinkle with chives.