Monthly Archives: September 2019

One Pan Rosemary Garlic Chicken

Everyone loves one pan meals. The cleanup and the cooking is very simple, yet very delicious. Time to add this dish to your repertoire.  

Check out the video recipe here

Check out our weekly ad here

One Pan Rosemary-Garlic Chicken with Vegetables

Prep: 15 minutes

Bake: 30 minutes • Serves: 4

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons stone ground or whole grain Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

1-1/2 pounds baby red potatoes, quartered

1 medium red bell pepper, diced

2 cups small broccoli florets

1 small yellow onion, cut into small wedges

  1. Place large rimmed baking pan in oven; preheat oven to 425°.
  • In small bowl, stir 1 tablespoon oil, 2 teaspoons garlic, mustard, rosemary and 1/2 teaspoon each salt and pepper; evenly brush over chicken.
  • In large bowl, whisk remaining 3 tablespoons oil, garlic, and 1/2 teaspoon each salt and pepper; add potatoes, bell pepper, broccoli and onion and toss until well combined.
  • Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender.

Approximate nutritional values per serving: 471 Calories, 18g Fat (3g Saturated), 93mg Cholesterol, 729mg Sodium, 42g Carbohydrates, 6g Fiber, 35g Protein

One Pan Rosemary Garlic Chicken

Everyone loves one pan meals. The cleanup and the cooking is very simple, yet very delicious. Time to add this dish to your repertoire.  

Check out the video recipe here

Check out our weekly ad here

One Pan Rosemary-Garlic Chicken with Vegetables

Prep: 15 minutes

Bake: 30 minutes • Serves: 4

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons stone ground or whole grain Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

1-1/2 pounds baby red potatoes, quartered

1 medium red bell pepper, diced

2 cups small broccoli florets

1 small yellow onion, cut into small wedges

  1. Place large rimmed baking pan in oven; preheat oven to 425°.
  • In small bowl, stir 1 tablespoon oil, 2 teaspoons garlic, mustard, rosemary and 1/2 teaspoon each salt and pepper; evenly brush over chicken.
  • In large bowl, whisk remaining 3 tablespoons oil, garlic, and 1/2 teaspoon each salt and pepper; add potatoes, bell pepper, broccoli and onion and toss until well combined.
  • Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender.

Approximate nutritional values per serving: 471 Calories, 18g Fat (3g Saturated), 93mg Cholesterol, 729mg Sodium, 42g Carbohydrates, 6g Fiber, 35g Protein

One Pan Rosemary Garlic Chicken

Everyone loves one pan meals. The cleanup and the cooking is very simple, yet very delicious. Time to add this dish to your repertoire.  

Check out the video recipe here

Check out our weekly ad here

One Pan Rosemary-Garlic Chicken with Vegetables

Prep: 15 minutes

Bake: 30 minutes • Serves: 4

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons stone ground or whole grain Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

1-1/2 pounds baby red potatoes, quartered

1 medium red bell pepper, diced

2 cups small broccoli florets

1 small yellow onion, cut into small wedges

  1. Place large rimmed baking pan in oven; preheat oven to 425°.
  • In small bowl, stir 1 tablespoon oil, 2 teaspoons garlic, mustard, rosemary and 1/2 teaspoon each salt and pepper; evenly brush over chicken.
  • In large bowl, whisk remaining 3 tablespoons oil, garlic, and 1/2 teaspoon each salt and pepper; add potatoes, bell pepper, broccoli and onion and toss until well combined.
  • Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender.

Approximate nutritional values per serving: 471 Calories, 18g Fat (3g Saturated), 93mg Cholesterol, 729mg Sodium, 42g Carbohydrates, 6g Fiber, 35g Protein

One Pan Rosemary Garlic Chicken

Everyone loves one pan meals. The cleanup and the cooking is very simple, yet very delicious. Time to add this dish to your repertoire.  

Check out the video recipe here

Check out our weekly ad here

One Pan Rosemary-Garlic Chicken with Vegetables

Prep: 15 minutes

Bake: 30 minutes • Serves: 4

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons stone ground or whole grain Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

1-1/2 pounds baby red potatoes, quartered

1 medium red bell pepper, diced

2 cups small broccoli florets

1 small yellow onion, cut into small wedges

  1. Place large rimmed baking pan in oven; preheat oven to 425°.
  • In small bowl, stir 1 tablespoon oil, 2 teaspoons garlic, mustard, rosemary and 1/2 teaspoon each salt and pepper; evenly brush over chicken.
  • In large bowl, whisk remaining 3 tablespoons oil, garlic, and 1/2 teaspoon each salt and pepper; add potatoes, bell pepper, broccoli and onion and toss until well combined.
  • Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender.

Approximate nutritional values per serving: 471 Calories, 18g Fat (3g Saturated), 93mg Cholesterol, 729mg Sodium, 42g Carbohydrates, 6g Fiber, 35g Protein

One Pan Rosemary Garlic Chicken


Everyone loves one pan meals. The cleanup and the cooking is very simple, yet very delicious. Time to add this dish to your repertoire.  

Check out the video recipe here

Check out our weekly ad here

One Pan Rosemary-Garlic Chicken with Vegetables

Prep: 15 minutes

Bake: 30 minutes • Serves: 4

1/4 cup olive oil

6 garlic cloves, minced

2 tablespoons stone ground or whole grain Dijon mustard

2 teaspoons chopped fresh rosemary

1 teaspoon kosher salt

1 teaspoon ground black pepper

4 boneless, skinless chicken breasts (about 6 ounces each)

1-1/2 pounds baby red potatoes, quartered

1 medium red bell pepper, diced

2 cups small broccoli florets

1 small yellow onion, cut into small wedges

  1. Place large rimmed baking pan in oven; preheat oven to 425°.
  • In small bowl, stir 1 tablespoon oil, 2 teaspoons garlic, mustard, rosemary and 1/2 teaspoon each salt and pepper; evenly brush over chicken.
  • In large bowl, whisk remaining 3 tablespoons oil, garlic, and 1/2 teaspoon each salt and pepper; add potatoes, bell pepper, broccoli and onion and toss until well combined.
  • Place chicken on hot pan; arrange vegetable mixture in single layer around chicken. Bake 30 minutes or until internal temperature of chicken reaches 165° and vegetables are crisp-tender.

Approximate nutritional values per serving: 471 Calories, 18g Fat (3g Saturated), 93mg Cholesterol, 729mg Sodium, 42g Carbohydrates, 6g Fiber, 35g Protein

Baking Sale

Fall is finally here. And you know what that means—it’s time to start baking with Lin’s Annual Baking Sale. Nothing welcomes fall more than the smell of fresh pumpkin bread or chocolate chip cookies—straight from your oven! Whatever you’re whipping up in the kitchen, stock up and save on all the ingredients you’ll need with Lin’s annual baking sale! 

View our hot baking savings by visiting our weekly ad here.

Baking Sale

Fall is finally here. And you know what that means—it’s time to start baking with Macey’s Annual Baking Sale. Nothing welcomes fall more than the smell of fresh pumpkin bread or chocolate chip cookies—straight from your oven! Whatever you’re whipping up in the kitchen, stock up and save on all the ingredients you’ll need with Macey’s annual baking sale! 

View our hot baking savings by visiting our weekly ad here.

Kong’s Birthday

It is Kong’s birthday! Come celebrate with us on Saturday the 28th of September! There will be cake from 11:00 to 12:00 or until the cake is gone, a Kong Kone-eating contest at 2:00 pm with chances to win t-shirts and an entire year of Kong Kones! Come celebrate with us!