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Roasted Potatoes with Tomatoes and Rosemary

Ingredients: 6 Potatoes, pref. long narrow 6 Ripe plum tomatoes, sliced 1 Olive oil 1 Tablespoon(s) Minced fresh rosemary, dry 1 Minced chives 1 Salt and pepper Directions: Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 in. thick.Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.
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Rosemary marinated chicken thighs with spicy orange glaze Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside. Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the re