Friday, April 16, 2010

Crispy Oven-Roasted Rosemary Chicken with Potatoes

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings: 6


  • 1/8 cup olive oil
  • 2 1/2 pounds chicken pieces
  • 1 pinch kosher salt to taste
  • 2 pounds potatoes, cut into 1-inch chunks
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 tablespoons fresh rosemary leaves, chopped
  • 1 teaspoon red wine vinegar


  1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
  2. Pour the olive oil into a large skillet over medium heat. Brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes and chicken in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
  3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

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