Crispy rosemary chicken and chips

    Crispy rosemary chicken and chips

    (1206)
    120saves
    1hr15min


    1194 people made this

    About this recipe: This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic and oregano create a mouthwatering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Kids just love this!

    Ingredients
    Serves: 4 

    • 8 chicken thighs
    • 6 small red potatoes, quartered
    • 120ml extra-virgin olive oil, or as needed
    • 1 tablespoon chopped fresh rosemary
    • 1 1/2 teaspoons chopped fresh oregano
    • 2 teaspoons chopped garlic
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 190 C / Gas mark 5.
    2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or swiss roll tin. Sprinkle with rosemary, oregano, garlic, salt and pepper.
    3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
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    Reviews & ratings
    Average global rating:
    (1206)

    Reviews in English (1206)

    by
    13

    Used different ingredients. I used baby new potatoes and added thinly sliced onion and sliced carrots(which I served together).I also added a splash of balsamic.Very tasty!  -  12 Aug 2010

    0

    - Rated on  -  18 Sep 2015

    by
    1333

    This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it! I used chicken breasts since that's what we prefer. I halved them lengthwise like large chicken tenders. I mixed everything up as directed in step 2 but I baked the seasoned potatoes for 30 minutes then added the chicken to the same pan for the last 30 minutes. Since I was using smaller pieces and white chicken, I didn't want the chicken to dry out by cooking for an entire hour. It was PERFECT! The chicken provided some extra juices that made the potatoes to die for. I'll be making this again soon. We all loved it!  -  21 Jun 2007  (Review from Allrecipes US | Canada)

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