Guest Author - Jill Valente

Most of us associate summer meals with outdoor dining, burgers on the grill, crisp salads and watermelon. These are all perfect when the weather is sunny and 85 degrees but what about those chilly summer nights. This past week in New York we had a rainy and cool day where it felt more like March then it did July. I didn’t know what to make for dinner as fish and other light meals didn’t seem quite suited for the weather. I decided to go with my favorite standby meal, Roasted Chicken. It’s a one pot dish, full of vegetables and so easy even my fiancé can cook it! Also, it’s low on ingredients so if you keep a can of corn and bag of potatoes on hand, all you need to do is run to the market for some fresh chicken. It is one of my go-to recipes and hopefully will become a favorite in your house too.

Roasted Chicken Meal
This meal is ideal for a quiet night at home or can be dressed up for company. Instead of using just white or red new potatoes, add both and some purple ones too. Most grocery stores sell confetti potatoes which combine all three colors. Increase the amount of chicken breasts for however many people you are having over, present the meal on a big beautiful platter and garnish with springs of fresh rosemary and thyme. Healthy and easy entertaining!

Ingredients
• Cooking spray
• 28 oz bag of new potatoes, cut into equal sized pieces
• 2 tbsp. olive oil plus 1 tsp. divided
• 2 tsp. dried rosemary plus ½ tsp. divided
• 2 tsp. dried thyme plus ½ tsp. divided
• 2 split breast chicken breast, bone in, skin on
• ½ tsp salt plus ¼ tsp. divided
• ½ tsp. black pepper plus ¼ tsp. divided
• 1 pint of cherry tomatoes
• 14 oz can of corn

Directions
Preheat oven to 400 degrees and spray a large roasting pan with cooking spray. Place potatoes on one side of the pan and combine with 2 tablespoons of olive oil, 2 teaspoons each of rosemary and thyme and ½ teaspoon each of salt and pepper. Stir to coat. Place the chicken breasts in the center of the pan, sprinkle with remaining rosemary, thyme, salt and pepper and roast in oven stirring occasionally. After 30 minutes, place the cherry tomatoes on the other side of the pan and drizzle with remaining olive oil. Add corn directly on top of potatoes and toss. Continue to roast for 30 more minutes stirring occasionally. Makes 2 servings.

Notes
This meal always produces leftover vegetables. The potatoes and cherry tomatoes are great to throw into an egg white omelet or the corn and potatoes can be added to a salad. They are all also perfect on their own so enjoy!