Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Roasted Rosemary Chicken with Potatoes
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 87 milligrams
- Sodium
- 477 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 32 grams
- Sugar
- 2 grams
- Level: Easy
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 385 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 87 milligrams
- Sodium
- 477 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 3 grams
- Protein
- 32 grams
- Sugar
- 2 grams
Ingredients
Directions
- 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.
- 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.
- Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. 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.
- 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.
- Transfer the chicken and potatoes to a platter and serve.
