Olive Garden's Chicken Spiedini With Roasted Potatoes

Soak wooden skewers in water for 30 minutes before using.

To prepare marinade: In a large, shallow baking dish, put in all marinade ingredients and whisk until well mixed. Set aside.

To prepare chicken skewers: Cut each 4-ounce chicken piece in half lengthwise. Thread a piece of chicken lengthwise onto a skewer. Add a cherry tomato.

Thread a second chicken piece lengthwise onto the skewer, and finish a cherry tomato on the end of skewer.

Repeat for each skewer.

When finished, place chicken skewers in the baking dish with the marinade, rotating each once to coat completely. Cover and place in refrigerator overnight.

The next morning, give each chicken skewer a half-turn. Cover and keep in refrigerator until ready to prepare.

Before cooking chicken, prepare the Roasted Potatoes.

Preheat oven to 450 degrees F. Wash, dry and cut unpeeled potatoes into 1-inch chunks.

In a large bowl, combine the olive oil, garlic, rosemary, salt and pepper; whisk to combine mixture. Add potato chunks and toss to coat in mixture.

Transfer onto a baking sheet, forming a single layer of potatoes.

Place the baking sheet on center rack in oven and bake for 25 to 35 minutes or until golden brown and tender.

Remove from oven, cover tightly with foil and keep warm.

Meanwhile, turn oven to broil setting. Place chicken skewers on a broiler pan sprayed with non-stick cooking spray.

Broil until chicken is browned (about 5 minutes), then turn skewer over and cook other side for about 5 minutes. Chicken is done when juices run clear.

Place cooked chicken skewers on a platter. Serve with the roasted potatoes.