For the past 2 weeks I've had two homes.  The home in New York which I am trying to move into, and my home in Boston which I am trying to move out of.  Knowing that, before I leave for the week, I try to plan with help from my fridge, what I can eat when I come back.  Like I did in late August, I am racing against the clock.  Moving four hours away means I really can't take my fridge contents with me, like John and I did during our last move.  So, its up to me to be creative and pick through the miscellaneous items to come up with tasty meals. 

When I can find another blog that has come up with a creative, tasty meal using the ingredients I have on hand already, it's a big bonus.  That's why I was so excited when I saw Pass the Sushi's Skillet Rosemary Chicken.  I am in love with this blog and its beautiful pictures; anytime they make something, I usually want to eat it.  But this was the first time I had actually tried out the recipe.  And I was so happy it turned out deliciously!

This is a perfect, one-pot meal for winter.   No matter when I am cooking, one-pot meals are my favorite.  Is there really anything better than It isn't very heavy but it is very filling.  Plus, you can substitute the rosemary (have you noticed I've had a thing for rosemary lately?) for other herbs as you see fit (depending on the contents of your fridge, perhaps).  And finding meals that help me get rid of excess food?  Well, that is just the bonus.  Because believe me, you don't even want to see my pantry boxes.  Or my spice box for that matter.   Is it sad that my kitchen boxes outnumber the rest of the household boxes?  I'm not sure.  What that does mean though is that I probably need to go shopping for clothes.
Rosemary Lemon Roasted Chicken and Potatoes (adapted from here)
Serves:  4
1/2 pound red potatoes
1 teaspoon salt
1 tablespoon fresh rosemary
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 lemons
2 tablespoons olive oil
2/3 pound chicken breasts, diced

Preheat the oven to 450 degrees F. Scrub and dice the potatoes.  Place them in a large pot and cover with water. Bring to a boil over medium-high heat and cook until tender, about 10 minutes; drain and set aside.  Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife (or a mortar and pestle).   Transfer the paste to a bowl.   Juice and zest one lemon.  Add one tablespoon of olive oil, mixing well. Add the chicken, turning to coat.  Place in a large casserole dish.  Add potatoes and drizzle with lemon juice.  Add the squeezed lemon halves to the dish.  Roast in the oven for 20-25 minutes until chicken is cooked through. 

Hopefully one day soon I will be back to having just one home.  But for now, one-pot meals like these are going to be a staple until I can consolidate my life!

Until the next time my oven is on...