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Name: Rosemary Marinade for Roasted Potatoes with Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Extra-Virgin Olive Oil; 2 tb Garlic minced; Black Pepper freshly ground; Juice of one lemon; 1 c Chopped fresh rosemary; Bayou Blast; see * Note; 1/2 Chicken; 1 lb New potatoes; quartered,; Fresh rosemary sprigs; Salt to taste

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INGREDIENTS

=== GARNISH ===
1/2 c Extra-Virgin Olive Oil
2 tb Garlic ; minced
Black Pepper ; freshly ground
=== MARINADE ===
Juice of one lemon
1 c Chopped fresh rosemary
Bayou Blast; see * Note
1/2 Chicken
1 lb New potatoes; quartered,
Fresh rosemary sprigs
Salt ; to taste

Servings

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat the grill Season the chicken with olive oil, salt and pepper. Place on the grill and cook for 8 minutes on each side. Preheat the oven to 400 degrees. In a food processor, puree all the marinade ingredients together until smooth. Season with salt and pepper. Toss the potatoes with the rosemary marinade, coating each potato piece completely. Place the potatoes on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes or until they are golden brown. Remove the potatoes from the oven and place on a platter. Arrange the chicken along the side. Garnish with fresh rosemary sprigs and Bayou Blast. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-19-1998 Recipe by: Emeril Lagasse

NOTES

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Rosemary Marinade for Roasted Potatoes with Chicken

=== GARNISH ===
1/2 c Extra-Virgin Olive Oil
2 tb Garlic minced
 Black Pepper freshly ground
 === MARINADE ===
 Juice of one lemon
1 c Chopped fresh rosemary
 Bayou Blast; see * Note
1/2 Chicken
1 lb New potatoes; quartered,
 Fresh rosemary sprigs
 Salt to taste

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is  included in this collection.    Preheat the grill Season the chicken with olive oil, salt and pepper. Place  on the grill and cook for 8 minutes on each side. Preheat the oven to 400  degrees. In a food processor, puree all the marinade ingredients together  until smooth. Season with salt and pepper. Toss the potatoes with the  rosemary marinade, coating each potato piece completely. Place the potatoes  on a parchment-lined baking sheet. Roast the potatoes for 10 to 15 minutes  or until they are golden brown. Remove the potatoes from the oven and place  on a platter. Arrange the chicken along the side. Garnish with fresh  rosemary sprigs and Bayou Blast. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-2363 broadcast 06-09-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-19-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (358g)
Recipe Makes: 4 servings

Calories: 1218
Calories from Fat: 1131 (93%)

Amt Per Serving		% DV

	Total Fat 125.7g	168 %
	Saturated Fat 20.7g	103 %
	Monounsaturated Fat 59.1g
	Polyunsanturated Fat 39.5g
Cholesterol 86.2mg		27 %
Sodium 82.8mg		3 %
Potassium 286.9mg		8 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 2.4g
Protein 21.9g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1218

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