Ingredients:

• South Chicago Packing Wagyu Beef Tallow Cooking Spray

• 1 lb baby potatoes, halved

• 3 cloves garlic, minced

• 1 tbsp South Chicago Packing Wagyu Beef Tallow

• 1 tsp fresh thyme leaves

• Salt and pepper, to taste

• 4 boneless, skinless chicken breasts

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 pint cherry tomatoes

• 1 small red onion, sliced

Directions:

1. Preheat oven to 400°F. Line a sheet pan with parchment paper and coat lightly with Wagyu Beef Tallow Cooking Spray.

2. In a large bowl, toss baby potatoes with garlic, Wagyu Beef Tallow, thyme, salt, and pepper. Spread evenly on one side of the sheet pan.

3. Pat chicken breasts dry. Season with smoked paprika, cumin, salt, and pepper. Arrange on the sheet pan alongside the potatoes.

4. In the same bowl, toss cherry tomatoes and onion slices with a light coating of Wagyu Beef Tallow. Season with salt and pepper and add to the sheet pan.

5. Roast for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

6. Halfway through cooking, lightly spray the chicken and vegetables with Wagyu Beef Tallow Cooking Spray to help lock in moisture and promote browning.

7. Remove from oven and serve immediately.

Tip:

For even crispier potatoes, place the sheet pan in the oven while it preheats and carefully add the potatoes to the hot pan before roasting.