Roasted Pesto Chicken with Potatoes

fingerling potatoes, cleaned and quartered

2 sprigs of rosemary
3 garlic cloves, minced
red pepper flakes for seasoning
1 lemon, quartered
olive oil
salt and pepper for seasoning
boneless skinless chicken breast
7 oz pesto (or homemade)
1 green bell pepper, sliced
1 white onion, sliced

Preheat oven to 450 degrees.

Drizzle non-stick sauté pan with olive oil. Season chicken with salt, pepper and a bit of pesto. Toss to coat. Add to sauté pan and brown on both sides (deep brown).

While chicken is sautéing. Place potatoes, bell pepper, onion and season with red pepper flakes, salt, pepper, garlic and the rest of the pesto in a roasting pan. Stir to coat. Sprinkle with some of the rosemary leaves. Place in the oven and allow the potatoes to begin to cook while chicken finishes browning.

Once chicken finishes browning, add chicken to the roasting pan. You will want to position the chicken in the middle and have the potato mixture going around the chicken. Place lemon pieces around the chicken (do not squeeze, leave whole). Place the rest of the rosemary sprigs on the chicken. Place back in the oven and continue to cook. You will cook until potatoes are done. You will want to take out and stir potatoes so they keep moist about every 20 minutes. Keep testing potatoes with a fork until they are cooked through. Serve and ENJOY!!!!!!

Wine pairing........Chardonnay or a Pouilly-Fume.