Crispy Oven-Roasted Rosemary Chicken with Potatoes
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min
Servings: 6
Ingredients
- 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
Directions
- Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
- 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.
- 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.
file under:
Chicken,
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