MY SAGE and ROSEMARY OVEN ROASTED CHICKEN with MEDLEY BABY POTATOES

Who doesn’t like chicken and who doesn’t cook it or eat it at least once-a-week? I don’t know the answer but chances are that we all eat chicken at least once-a-week, SMILE!
 
Category:  Entrée  
Approx. Prep and Cook Time: 35 to 40 Minutes
Approximate Cost: $7.50 or $2.50 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3
 
Ingredients for the Tenders
8 Chicken tenders ($3.00)
1 tbsp. Angie’s Dry Seasonings (.20)
1 tbsp. Roasted Garlic and Herbs (.20)
2 tbsp. Angie’s Basting Olive Oil (.50)
2 Rosemary twigs (.15)
2 Sage twigs (.10)
Ingredients for the Medley Potatoes
½ lb. of baby medley potatoes, rinsed, cut in half ($2.50)
1 tbsp. Roasted Garlic and Herbs (.20)
2 tbsp. Angie’s Basting Olive Oil (.50)
2 Chopped Rosemary twigs (.15)
 
Directions
Season the chicken tenders with 1 tsp. Angie’s Dry Seasonings, 1 tsp. Roasted Garlic and Herbs and 1 tbsp. Angie’s Basting Olive Oil, rosemary and sage, refrigerate.
Meanwhile, prep the potatoes as indicated above.  
Prepare the seasoning by mixing the Roasted Garlic and Herbs, my basting olive oil and chopped rosemary.
Add the potatoes and stir well to coat. Place in a nonstick baking pan and cook at 350 degrees for about 30 minutes. Stir them half way through to make sure they get the brown color all over.
Also, place the chicken tenders on a nonstick baking pan and cook along with the potatoes for about 20 minutes or until done inside. (Remember that all ovens cook differently based on calibration.)
When done, remove from oven and allow to rest for few minutes before plating.
Enjoy!
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil