Rosemary Chicken and Potatoes - Oven Roasted Chicken Recipe

Name: Rosemary Chicken and Potatoes - Oven Roasted Chicken Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 4-5 pounds chicken pieces, bone in, skin on; 3 tablespoons extra virgin olive oil; 1 1/2 teaspoons kosher salt; 1 teaspoon fresh Rosemary; 1/2 teaspoon black pepper; Additional olive oil or nonstick cooking spray; 3 1/2 pounds Yukon gold potatoes; 2 tablespoons extra virgin olive oil; 12 cloves garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon fresh Rosemary; 2 lemons; 8-10 large fresh rosemary sprigs

User Reviews

4.6

33 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
771 kcal
Course
Main Course
Cuisine
American

Rosemary Chicken and Potatoes - Oven Roasted Chicken Recipe

Iris Warren

Report

Rosemary chicken pieces roasted on a bed of potatoes, fresh rosemary, garlic, and lemon. Easy, healthy and delicious roasted chicken recipe.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

Chicken Ingredients

4-5 pounds chicken pieces, bone in, skin on (I prefer whole leg and thigh pieces)
3 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon fresh Rosemary minced
1/2 teaspoon black pepper
Additional olive oil or nonstick cooking spray

Potato Ingredients

3 1/2 pounds Yukon gold potatoes
2 tablespoons extra virgin olive oil
12 cloves garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon fresh Rosemary minced
2 lemons sliced into 8 thick wheels
8-10 large fresh rosemary sprigs

Add to Shopping List

Instructions

Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.
Cut the potatoes into 1-inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.
While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Carefully and liberally brush the hot pan with olive oil, or spray with nonstick cooking oil spray. Quickly and carefully pour the potato and garlic mixture evenly across the bottom of the pan.
Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. Create a bed to lay the chicken pieces on.
Lay the chicken pieces on top of the potatoes, rosemary and lemon. Return the pan to the oven and roast for 30 minutes.
After 30 minutes, remove the pan from the oven and give the potatoes a good stir to be sure they are well coated with the oil and fat from the chicken. You may need to remove the chicken for a moment to do this, just be sure to replace it when you are finished stirring the potatoes. Once the potatoes have been stirred, increase the oven heat to 450 degrees and return the pan to the oven. Roast for an additional 20 minutes, then stir the potatoes again, removing the chicken pieces as needed, then placing them back on the potatoes. Return pan to the oven.Continue roasting for 10-25 minutes longer, or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp, and the potatoes are browned and tender inside. The potatoes and chicken should be done around the same time; if the potatoes do not feel "done enough" you can remove the chicken once it's fully cooked and continue to roast the potatoes until they are cooked through.For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.

Notes

You will also need: Mixing bowls, brush, large 12x17 roasting pan, metal spatula
Whole chicken thighs and leg pieces are the most affordable cut, and they hold up well to roasting - they will be nice and moist after cooking. Breasts can also be used. If you find that the potatoes are sticking to the bottom of your roasting pan a bit, gently slide a metal spatula beneath them and they should move fairly easily. If you use a smaller roasting pan than 12x17, you may find that you have too much oil/fat in the pan towards the end of cooking, which will prevent the potatoes from getting crisp. If this happens, remove the chicken when it is fully cooked, drain off most of the excess fat and oil, then crisp up the potatoes under the broiler at the end of cooking.
Whole chicken thighs and leg pieces are the most affordable cut, and they hold up well to roasting - they will be nice and moist after cooking. Breasts can also be used.
If you find that the potatoes are sticking to the bottom of your roasting pan a bit, gently slide a metal spatula beneath them and they should move fairly easily. If you use a smaller roasting pan than 12x17, you may find that you have too much oil/fat in the pan towards the end of cooking, which will prevent the potatoes from getting crisp. If this happens, remove the chicken when it is fully cooked, drain off most of the excess fat and oil, then crisp up the potatoes under the broiler at the end of cooking.

Nutrition Information

Show Details

Calories 771kcal (39%) Carbohydrates 52g (17%) Protein 44g (88%) Fat 43g (66%) Saturated Fat 11g (55%) Cholesterol 154mg (51%) Sodium 1131mg (47%) Potassium 1585mg (45%) Fiber 7g (28%) Sugar 3g (6%) Vitamin A 327IU (7%) Vitamin C 77mg (86%) Calcium 79mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 771 kcal

% Daily Value*

Calories	771kcal	39%
Carbohydrates	52g	17%
Protein	44g	88%
Fat	43g	66%
Saturated Fat	11g	55%
Cholesterol	154mg	51%
Sodium	1131mg	47%
Potassium	1585mg	34%
Fiber	7g	28%
Sugar	3g	6%
Vitamin A	327IU	7%
Vitamin C	77mg	86%
Calcium	79mg	8%
Iron	4mg	22%