Marinated Chicken w/ Fresh Herb Olive Oil & Roasted Potatoes

No time to make a whole roast chicken? Try this then. It serves two and it's perfect for a weekday dinner. It's fairly easy to make and doesn't even take an hour to do it. The marinade for this chicken also works for pork chops and lamb chops even steak. If you're using lamb, add a few mint leaves to the herb mixture and skip sage. If you're using beef, skip mint and sage and add a little bit of balsamic vinegar, basil leaves and lemon zest. You can vary the vegetables depending on what you feel like having with it. Thank goodness for Cuisine at Home's Cuisine for Two issue.

2 bone-in chicken breasts; seasoned with salt and pepper

6 grape or cherry tomatoes

1/4 cup of extra-virgin olive oil

1 garlic clove, minced

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh sage

Salt and pepper to taste

Preheat oven to 450F. Saute chicken skin side down in 2 tbsp of oil in a large non-stick ovenproof skillet over medium-high heat until golden, 4 minutes. Turn chicken over, saute 2 more minutes, then transfer pan to the oven. Roast for 15 minutes, add tomatoes to the pan, cook until a thermometer inserted into the meat registers 165F, about 5 more minutes.

Combine oil, garlic, herbs, salt and pepper on a small serving platter. Transfer chicken and tomatoes to the platter and let rest for 10 minutes before serving, flipping the chicken every minutes to coat with oil and herbs.

Serve with veggies or roast potatoes.

Basic Roast Potatoes:

1 lb. Yukon gold potatoes, cut in large chunks

2 tbsp olive oil

salt and pepper

This takes about 40 minutes to prepare and cook.

Toss potatoes in a large bowl with oil, salt and pepper. Heat a large nonstick ovenproof skillet over medium-high heat, then add potatoes and residual oil. Saute until potatoes start to brown, 5 minutes then transfer skillet to the lowest rack of the preheated oven and roast for 20 minutes. Stir, then roast until browned and crisp, about 10 minutes longer.