Rosemary's Dinner

Here's a recipe for a satifying meat-and-potatoes dinner infused with rosemary.

What You'll Need

• 1 pound of green beans/string beans
• 8 pieces of chicken legs or thighs
• 1 pound of red potatoes

• 1 lime
• dried rosemary
• olive oil
• salt/Adobo
• paprika
• chili pepper
• garlic cloves
• 1 tomato
• 1 large onion

Preparing the Chicken

Preheat the oven to 350 F.

1. Peel the skin off the chicken and cut off any fatty pieces. Place the chicken in a large bowl. Cut the lime in half and squeeze the juice out over the chicken. Add a little bit of water, and then swirl the chicken around in the lime and water mix. Drain the water out of the bowl. Give the chicken another rinse with water, then drain the water out of the bowl again. Your chicken is now clean and ready for seasoning.
2. Cut the large onion in half (put one half aside). Chop one half of the onion and dump it into the bowl with the chicken. Chop the tomato and dump it into the bowl. Finely chop four cloves of garlic and dump it into the bowl. Sprinkle the chicken with 1 tablespoon of salt or Adobo, 2 teaspoons of dried rosemary, 1 teaspoon of paprika, and 1 teaspoon of chili pepper. Using your hands mix everything up well. There should be a bit of liquid at the bottom of the bowl, if there's not, add a 1/4 cup of water to the bowl and mix again.
3. Place the chicken in a baking dish. Pour any ingredients left in the bowl over the top of the chicken. Cover with foil. Set aside.

Preparing the Potatoes

1. Cut off any root-y ends of the potatoes and place them in a large mixing bowl. Rinse them in cool water, and then drain the water out of the bowl. Cut the potatoes into fairly large pieces (about 1 inch x inch size cubes). In the bowl, add 1/4 cup of olive oil, 2 teaspoons of salt or Adobo, and 1 tablespoons of rosemary. Using your hands, mix well - make sure all pieces of potatoes are coated with the olive oil.
2. Place the potatoes in a roasting pan (with a lid). Chop the second half of the large onion. Place half of the chopped onion in one corner of the roasting pan and the other half of the chopped onion on the other side (just squish over the potatoes). Place the lid on the roasting pan.
3. Place the roasting pan with the potatoes and the baking pan with the chicken in the oven (on the top rack, side by side). Cook the potatoes for 60 minutes (after 30 minutes, take the potatoes out of the oven, give the pan a shake, and place it back into the oven). Cook the chicken for 75 minutes (after 60 minutes, take the foil off the baking pan and place the chicken back in the oven to let the chicken brown).
4. Once they potatoes and chicken are cooked, remove them from the oven. They're done!

Preparing the Green Beans/String Beans

1. Bring a pot of water to a boil. Add one tablespoon of salt.
2. If your green beans/string beans are fresh, break the tips off (so they'll look like this at first and they'll look like this after). Give them a rinse under the faucet, and then place them into the boiling water. Allow your beans to boil for about 5-8 minutes then spear one on a fork and taste it. If you like it crunchy, you can take them off the fire and drain them. If you like your beans a little softer, let them boil for another 3 or so minutes.
3. After draining your beans, place them back into the pot. Add 1 tablespoon of olive oil and 3 cloves of finely chopped garlic. Gently mix so that the green beans are lightly coated in the oil and garlic. Add salt to taste.

Now that your chicken, potatoes, and beans are done, there's nothing left to do but serve!

Dig in!