Roasted Rosemary Chicken with Potatoes

Name: Roasted Rosemary Chicken with Potatoes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 680 grams halved bone-in chicken breasts with skin; 680 grams baby red or tricolor creamer potatoes, quartered; 2 teaspoons finely chopped fresh rosemary; 4 servings Kosher salt; 1 Tbsp extra-virgin olive oil

Roasted Rosemary Chicken with Potatoes might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 356 calories, 40g of protein, and 8g of fat per serving. This recipe serves 4. A mixture of pepper, chicken breasts, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.

Equipment you will use

Baking Paper

Roasting Pan

Oven

Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.

Ingredients you will need

Potato

Rosemary

Salt

Cooking Oil

Equipment you will use

Bowl

Frying Pan

Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper.

Ingredients you will need

Chicken Breast

Pepper

Salt

Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.

Ingredients you will need

Roast Potato

Meat

Equipment you will use

Kitchen Thermometer