My Famous Rosemary Garlic Chicken And Potatoes Recipes

BAKED ROSEMARY CHICKEN AND POTATOES

Steps:

• Preheat the oven to 375 degrees F (190.5 degrees C).
• Mix together all the ingredients in a large bowl.
• Place the chicken skin side up into large baking dish and scatter potatoes around it.
• Bake, uncovered for 1 hour, until chicken is crispy and cooked through.

ROSEMARY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
• Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

LEMON-ROSEMARY-GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 450°F. Stir together first 8 ingredients in a medium bowl.
• Place a roasting pan on stove top over 2 burners. Add 3 Tbsp. olive oil, and heat over medium-high heat. Sprinkle chicken with desired amount of salt and pepper; place, skin sides down, in pan. Add potatoes. Cook 9 to 10 minutes or until chicken is browned. Turn chicken, and pour lemon mixture over chicken.
• Bake at 450°F for 45 to 50 minutes or until chicken is done. Serve chicken with sauce and French bread.

ROSEMARY-GARLIC ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. In a large bowl, toss new potatoes and garlic cloves with rosemary. Toss with olive oil to coat lightly and add salt and pepper to taste. Lightly oil a sheetpan and spread potatoes out into one layer, cut side down. Roast for 30 to 45 minutes or until golden brown and tender. Remove from oven and let cool for 20 minutes before removing with a spatula. Serve hot or cold.

ROASTED ROSEMARY CHICKEN WITH POTATOES

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

MY FAMOUS ROSEMARY GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 350 degrees.
• Line a large baking pan with foil.
• In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
• Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
• Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
• Lay the chicken on top of the potatoes.
• Some will be under the chicken and some will not.
• Place in the oven for about 1 hour or until the chicken is done.
• Check the potatoes and move them around from time to time.
• Cook until the juices from the chicken run clear and the potatoes are soft.
• Remove chicken to cutting board to rest for at least 10 minutes.
• Return potatoes to oven while chicken is resting.
• You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.

ROSEMARY AND GARLIC CHICKEN AND POTATOES

Steps:

• Preheat oven to 375°F.
• Slice up the potatoes thickly.
• In a medium sized bowl, mix spices, oil, and garlic.
• Put the potatoes in the mix and toss/stir until completely coated.
• Line the bottom of a 13 x 9" glass dish with the potatoes.
• Put the chicken in the sauce and coat. Place on top of the potatoes, with a few potatoes on top of each.
• Bake for 1 hour in the preheated oven, uncovered.
• Baste during the last 15 minutes, if needed.