Rosemary Roasted Chicken and Potatoes
Try this Rosemary Roasted Chicken and Potatoes recipe
Try this Rosemary Roasted Chicken and Potatoes recipe
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- nonstick cooking spray
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp kosher salt
- 12 garlic cloves
- 4 - 5 lbs chicken pieces bone in, skin on (i prefer leg/thigh pieces)
- 1 tsp fresh rosemary minced
- 3 1/2 lbs yukon gold potatoes
- 1/2 tsp fresh rosemary minced
- 2 lemons, sliced into 8 thick wheels
- 8-10 large fresh rosemary sprigs
- mixing bowls large 12x17 roasting pan, metal spatula
- Carbohydrate 72.4477803257024 g
- Cholesterol 0 mg
- Fat 8.53997732468307 g
- Fiber 8.98153247058692 g
- Protein 8.60964888973573 g
- Saturated Fat 1.2403463474961 g
- Serving Size 1 1 Serving (416g)
- Sodium 479.124282758221 mg
- Sugar 63.4662478551155 g
- Trans Fat 0.31064768984169 g
- Calories 391 calories
Step-by-step
- 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. Spray the hot pan with nonstick cooking oil spray. Quickly and carefully pour the potatoes and garlic evenly across the bottom of the pan.
- Place the large fresh rosemary springs and lemon slices on top of the potatoes. The idea is to 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 45 minutes or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp and 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 till they are cooked through.
- NOTE: 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.
- For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.
A Simple Weeknight Delight: Rosemary Roasted Chicken and Potatoes
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Often, after a long day at the office and managing kids' activities, the last thing I want is to spend hours in the kitchen. But let me tell you, this Rosemary Roasted Chicken and Potatoes recipe is a game-changer. It's simple, it's flavorful, and it’s incredibly satisfying, even on the busiest of days. The best part? Minimal prep time and mostly hands-off cooking.
The aroma alone is enough to fill your kitchen with warmth and the promise of a comforting meal. The chicken, roasted to crispy perfection, with its skin glistening from the olive oil and herbs, is a sight to behold. The potatoes, tender on the inside and slightly crispy on the outside, absorb all the delicious flavors from the chicken and herbs, creating a truly unforgettable dish. It's the kind of meal that makes everyone gather around the table, ready for a hearty and delicious dinner conversation.
This recipe isn't just about convenience; it's also about nourishing your family with wholesome ingredients. I love using Yukon Gold potatoes for their creamy texture and ability to soak up all those flavorful juices. Fresh rosemary adds a delightful herbaceous touch, elevating the dish beyond the ordinary. And the simplicity of the ingredients makes it easy to adapt and customize to your taste. Feel free to experiment with different herbs or spices to create your own unique variation. Maybe add a touch of thyme or a sprinkle of paprika. The possibilities are endless!
I often find myself making a double batch, especially on weekends, so we have leftovers for lunches during the week. This saves me so much time and ensures that we always have a healthy and satisfying meal ready to go. It's perfect for meal prepping, because it tastes just as good reheated!
But this isn't just a weeknight staple; it's also a fantastic dish for entertaining. Imagine serving this beautiful roasted chicken and potatoes to your friends and family during a casual gathering. The presentation is elegant enough for a dinner party but easy enough for a simple weeknight meal. The combination of crispy chicken, tender potatoes, and fragrant rosemary is guaranteed to impress.
Beyond the Recipe: This recipe teaches me a few important lessons. First, it shows me that delicious food doesn't have to be complicated. Sometimes, the simplest ingredients, when combined thoughtfully, can create a magical culinary experience. Second, it reinforces the importance of taking a little time for self-care, even amidst the chaos of daily life. Preparing and enjoying a simple, wholesome meal is a small act of self-care that can have a big impact on my mood and overall wellbeing.
More than just a meal: This Rosemary Roasted Chicken and Potatoes recipe has become more than just a recipe for me; it's a symbol of comfort, nourishment, and the joy of creating something delicious and satisfying for my loved ones. It's a reminder that even in the midst of a busy schedule, taking the time to prepare a wholesome meal can make a world of difference.
Tips and Variations:
- Bone-in vs. Boneless: While I prefer bone-in, skin-on chicken pieces for their flavor and moisture, you can certainly use boneless, skinless chicken breasts if you prefer.
- Potato Variety: Feel free to experiment with different types of potatoes. Russet potatoes would also work well, offering a slightly fluffier texture.
- Herb Variations: Don't be afraid to get creative with herbs. A mix of thyme, sage, or oregano would also complement the chicken and potatoes beautifully.
- Add Some Veggies: Toss in some chopped carrots, onions, or bell peppers along with the potatoes for a more complete meal.
So, the next time you're looking for a quick, easy, and incredibly delicious meal, give this Rosemary Roasted Chicken and Potatoes recipe a try. It’s a weeknight winner that will leave your family wanting more.
