Baked Rosemary Chicken and Potatoes
User Reviews
5
Baked Rosemary Chicken and Potatoes
Description
This recipe combines garlic, fresh rosemary, dried oregano, kosher salt, black pepper, and olive oil with lemon juice and zest to marinate chicken thighs and potatoes. The ingredients are tossed together to evenly coat before arranging in a baking dish.
Baked uncovered at 375°F for one hour, the chicken skin crisps while the meat cooks through, and the potatoes become tender and infused with the herb and lemon flavors. The resulting dish balances herbaceous, citrusy notes with savory, roasted textures.
This straightforward preparation fits well as a main course paired with a green salad or steamed vegetables. Its one-pan approach simplifies cleanup and evenly roasts all components.
Ingredients
- 5 chicken thighs
- 4 cloves garlic , minced
- 2 pounds yukon potatoes
- 1 teaspoon oregano dried
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse
- 1 tablespoon rosemary chopped, fresh
- 1/2 cup extra-virgin olive oil
- 1 lemon , juiced and zested
Instructions
- Preheat the oven to 375 degrees F (190.5 degrees C).
- Mix together all the ingredients in a large bowl.
- Place the chicken skin side up into large baking dish and scatter potatoes around it.
- Bake, uncovered for 1 hour, until chicken is crispy and cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 107mg | 36% |
| Sodium | 585mg | 24% |
| Potassium | 1036mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 24mg | 27% |
| Calcium | 75mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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