Rosemary Chicken: Combine herbs, onion, garlic, and 3/4 cup oil and add to chicken. Marinate for at least 2 hours in the refrigerator. Grill over med heat for approx 20-30 min or until done (cooking times vary according to meat thickness).
Herb Roasted Potatoes: Scrub potatoes and cut into bite size pieces. Cover a baking pan or cookie sheet with non stick foil. Arrange potatoes. Whisk together herbs and 3 Tbsp oil and baste onto potatoes. You may not need all the mixture depending on your preference for oil. Add salt and pepper as desired. Bake at 375 °F for approx 45 minutes or until golden brown.
Our household is comprised of some avoiding no allergens, a preschooler avoiding multiple allergens, and myself avoiding dairy and soy. I’ve had to rework old favorites to make them safe for all to avoid the dreaded short order cooking. This has been a fave of all in the house.
My preference is olive oil, but any will work in the recipe.