Rosemary & Garlic Roasted Potatoes Recipe

By RaddestMom

Looking for a quick, hearty, and extremely flavorful side dish? Look no further. In this recipe I’m using dried rosemary, but you can certainly use fresh if you have it on hand.


1 Pack of fingerling or pee-wee potatoes, or you can use white, golden, or red potatoes (approx 5 or 6 of these)

1 Tsp of Salt

1 Tsp of Pepper

3 Cloves of Garlic

3 Tbsp Extra Virgin Olive Oil

1 Tbsp Dried Rosemary or 1-2 tsp of Fresh Rosemary depending on how much you like Rosemary

Preheat the oven to 375 degrees. Finely chop the garlic. Wash the potatoes to get any dirt off.

Slice the potatoes into bite size chunks (roughly the same size so they cook evenly).


Coat the potatoes in the olive oil, salt, pepper, garlic, and rosemary. Mix together with your hands to disperse evenly.

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Put into the oven and let roast for 35 minutes or until potatoes are tender. Serve as a side with almost any meal!



Lisa O

Oven Roasted BBQ Chicken Breasts

By RaddestMom

Part of being a raddest mom means having super powers like being able to cook an amazing dinner with ONE pan as to avoid having to clean up a catastrophic mess of dishes. Nobody got time for that. If you follow my blog regularly, you’ve probably noticed I’m all about making dishes that include some pretty normal ingredients almost everyone has in their fridge. I like being able to make something to eat in a pinch, and not spend too much time or effort in doing so. I like my ingredient lists to be simple. When cooking my recipes, you won’t be saying, “Oh, crap, where am I going to get truffle flavored french mustard?!”

This particular recipe can be made using chicken breasts or chicken cutlets. I used chicken cutlets because they cook up faster & I like the thinness of the meat. Use a casserole or baking dish for best results with this recipe. Recipe for 2 people. Double recipe for 4 people!

Items needed:

Baking Dish & Aluminum Foil


4 Chicken Cutlets or 2 Chicken Boneless, Skinless Chicken Breasts

1 Tbsp Extra Virgin Olive Oil

1/3 cup HIGH quality BBQ sauce (use whatever your favorite is. I recommend a smoked hickory)



1/2 of a Large Onion, chopped

Handful of Chopped Parsley (Totally optional, I use it for color)

Pre-heat your oven to 350 degrees before you start. *Note, if you are using breasts instead of cutlets, heat oven to 375*

Pat down the chicken with a paper towel to absorb any moisture. Sprinkle both sides of the chicken generously with salt & pepper.


Put the chicken, onions, & parsley in the baking dish, and pour the olive oil over them.


Next, pour the barbecue sauce over everything.


Using your hands, spread the BBQ sauce evenly throughout the ingredients, including both sides of the chicken. Once combined, add a light sprinkling of salt evenly over the ingredients.


Cover the dish with aluminum foil & put in the oven on the top rack. Cook for 30 minutes (for cutlets) or 35-40 min for larger breasts. We’re covering this dish with foil to create a steaming effect with the chicken. It will be light, tender, and the onions will be perfectly cooked with a little crunch. The sauce will thin out and become a smokey, tomato-ey liquid that you won’t believe came from bottled BBQ sauce. You’ve got to try it to believe it. 



Lisa O

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