Recipe: Appetizing Crispy Baked Rosemary Chicken & Potatoes

Crispy Baked Rosemary Chicken & Potatoes. HOW TO MAKE BAKED ROSEMARY CHICKEN AND POTATOES. Mix together all the ingredients in a large bowl. Place the chicken skin side up into large baking dish or baking sheet and scatter potatoes around it.

Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish. Crispy Roasted Chicken Thighs with Garlic, Lemon, and Rosemary For crispy "oven-fried" chicken, try an enameled cast-iron pan. You can have Crispy Baked Rosemary Chicken & Potatoes using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Crispy Baked Rosemary Chicken & Potatoes

1. You need 6 of Chicken breast.
2. It's 8 small of Red potatoes quartered.
3. Prepare 1/2 cup of Red onions; sliced.
4. You need 1/2 cup of Extra-virgin oil, or as needed.
5. It's 1 tsp of Garlic; minced.
6. You need 1/2 tsp of Red pepper; fresh & minced.
7. You need 1/4 cup of Butter.
8. It's 1/3 tsp of Rosemary; dried.
9. It's 1/3 tsp of Oregano; dried.
10. You need 1/3 tsp of Parsley flakes; dried.
11. Prepare 1 tbsp of Italian dressing.
12. Prepare 1 of Salt to taste.

I have to admit, I created this recipe for one of my very favorite pans — a round, two-handled, enameled cast-iron Le Creuset skillet. Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Place chicken and potatoes into a large bowl. Pour olive oil over them and stir to coat.

Crispy Baked Rosemary Chicken & Potatoes step by step

1. Preheat the oven to 375 (190 degrees C)..
2. Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside..
3. Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes..
4. While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside..
5. After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.).
6. Optional, baste during the last 15 minutes for extra crispness..

Scatter the chicken and potato pieces in a large roasting tray or baking tray with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Add one chicken piece to bag and shake until evenly coated. Discard any remaining mixture in shaker bag. Tyler whips up a fresh, market-inspired meal with maximum flavor at a minimum cost.