Description
Delicious Rosemary Chicken and Potatoes for Cozy Nights
Ingredients
Scale
- 4–5 pounds Chicken pieces, bone in, skin on
- 3 tablespoons Extra virgin olive oil
- 1.5 teaspoons Kosher salt
- 1 teaspoon Fresh rosemary, minced
- 0.5 teaspoon Black pepper
- 3.5 pounds Yukon gold potatoes, cut into chunks
- 2 tablespoons Extra virgin olive oil
- 12 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Fresh rosemary, minced
- 2 units Lemons, sliced into thick wheels
- 8–10 sprigs Fresh rosemary
Instructions
- Preheat your oven to 400 degrees F, placing your empty roasting pan inside to warm alongside.
- Prep the chicken: Brush each piece with olive oil, sprinkle with 2/3 of the salt, pepper, and rosemary. Flip the chicken and season with the remaining mix.
- Chop the potatoes into 1-inch chunks and toss with olive oil, garlic, salt, pepper, and 1/2 teaspoon of minced rosemary.
- Remove the hot roasting pan from the oven. Brush it with olive oil, then scatter the potato and garlic mixture across the bottom.
- Layer the dish with rosemary sprigs and lemon slices on top of the potatoes. Lay the seasoned chicken pieces atop and return the pan to the oven.
- Roast for 30 minutes, then stir the potatoes and reposition the chicken.
- Increase the oven temperature to 450 degrees F, roast for an additional 20 minutes, stirring again.
- Continue roasting for an additional 10-25 minutes until the chicken reaches an internal temperature of 170 degrees F.
- Serve the dish on a platter, garnished with fresh rosemary and lemon wheels.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 120 mg