This original recipe called for chicken thighs, but my family (read: me AND my family) is not so keen on protein sources with their infrastructure intact. No bones about it, we no likey no bones!
So, in the spirit of happy dinners without eeews and uuggghs associated with vessels, marrow and the like, I've altered this recipe for my fam-damily as such:
12-15 boneless chicken tenderloins (or 4-6 breasts)
6 small red potatoes
½ cup EVOO
1 tbsp chopped fresh rosemary
1 ½ tsp oregano
1 ½ tsp garlic powder
salt and pepper
So . . . this recipe goes like this:
Put everything in a bowl. Eww, I know. Dump the EVOO on it. Add the spices. Stir it around. Then put it all in a baking dish. Bake for 1 hr or until done. ** Momma's note: if you use the skinny little tenderloins, they'll be done long before an hour, so you either have to par boil the taters OR use bigger hunks of chicken.