Rosemary, Onion Ale Chicken and Potatoes

Rosemary, Onion Ale Chicken and Potatoes

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Picture by Wozz! Kitchen Creations

The Scrumptious Secret?

Wozz! Kitchen Creations' Triple Ale Onion Savory Spread

This super scrumptious savory spread is a best seller and favorite item at the Chester Meat Market in Chester, NJ.

The Recipe

Rosemary, Onion Ale Chicken and Potatoes

Time: 50 minutes (including cook time) Yields: 4 Servings

Ingredients

  • 4 Boneless Chicken Thighs
  • 12 Fingerling or Red Potatoes (Or Both)
  • 2 Tbs Fresh Rosemary, chopped
  • 1/4 c Beer (Whatever beer you have on hand will work)
  • 1/3 jar Wozz! Triple Ale Onion Savory Spread
  • 1 Tbs Olive Oil
  • Salt and Pepper

Directions

Preheat oven to 450 degrees F.

  1. Season Chicken Thighs with Salt and Pepper. Rub onto both sides of each breast.
  2. Once Chicken Thighs are seasoned, marinade the Chicken Thighs in the Beer for 15 minutes.
  3. While the Chicken Thighs are marinating, mix Wozz! Triple Ale Onion Savory Spread and only 1 Tbs of the Rosemary together. Set this aside. 
  4. In a medium sized bowl, toss Potatoes, Salt, Pepper, 1/2 Tbs Rosemary, and Olive Oil.
  5. Once Chicken Thighs are finished marinating, place them onto an oven proof pan lined with foil or parchment paper. 
  6. Top chicken with Triple Ale Onion and Rosemary Mixture (Step 3).
  7. Surround the chicken with the seasoned Potatoes.
  8. Bake for 25-30 minutes or until the chicken is tender and cooked through and the potatoes are golden. 
  9. Sprinkle with the remaining Rosemary to garnish.

Do you have a fun way to use North African Chermoula? Let us know :-)

This recipe has been tested and created by Wozz and Ashley from Wozz! Kitchen Creations. Jessica Spanier Wismer has taken their expertise and expanded for this blog post.

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