Crispy Rosemary Chicken & Roasted Potatoes
This extremely easy and ridiculously delicious recipe only requires one pan! Crispy skin rosemary chicken that remains moist inside, and tender potatoes roasted in all the goodness of the juicy chicken. Prep and cook it all in the same pan, then leave it to the oven do the rest of the work for you! One pan cooking makes cleaning up a breeze!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Skin on (bone-in chicken legs, pat dry)
- 6 small potatoes (Granola Potatoes, washed & quartered)
- 1 yellow onion (cut into 1 inch pieces)
- 1/4 cup olive oil
- 1 tbsp chopped fresh rosemary
- 1 tsp dried oregano
- 3 cloves garlic (minced)
- 1 tbsp worcestershire sauce*
- Salt and black pepper to taste
- Lemon wedges
- Chopped cilantro
Instructions
- 1
Preheat oven to 190C. (Top & bottom heat, no fan-force)
- 2
Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
- 3
Add chicken, onion, and potatoes into bowl.
- 4
Toss to coat.
- 5
Lay everything out onto a large baking dish.
- 6
You can rest the chicken on top of the potatoes.
- 7
Season with salt and pepper.
- 8
Bake on middle rack for an hour, uncovered.
- 9
Serve with lemon wedges and garnish with chopped cilantro.