Print Recipe

Rosemary Chicken with Potatoes

Roasted chicken with the fresh herb of rosemary, and paprika plus roasted potatoes for family dinner.
Course: Dinner
Cuisine: Chicken and Pasta
Servings: 4

Ingredients

Roasted Potatoes

  • 6 large red potatoes (scrubbed and cubed)
  • 2 TBS olive oil
  • 1 TBS paprika
  • 4 sprigs fresh rosemary (snipped and stem removed)
  • 1 tsp sea salt
  • 1/2 tsp fresh pepper
  • 1/2 tsp garlic salt

Roasted Rosemary Chicken

  • 4 large chicken breasts (boneless and skinless)
  • 2 TBS olive oil
  • 1 TBS paprika
  • 4 sprigs fresh rosemary (snipped and stem removed)
  • 1 tsp sea salt
  • 1/2 tsp fresh pepper
  • 1/2 tsp garlic salt

Instructions

Roasted Rosemary Potatoes

  • Preheat oven to 425 degrees
  • Scrub and clean potatoes, leaving skin on - cube into 1 inch pieces
  • In a large bowl, add olive oil, spices, and snipped rosemary; mixing together
  • Add the potatoes to coat with oil and spices
  • Spread out on a cookie sheet, bake for 15 minutes

Roasted Rosemary Chicken

  • While potatoes are roasting prepare chicken
  • Cut chicken into 3 pieces each
  • In another large bowl, mix olive oil and spices together
  • Add the chicken to the bowl, stirring to coat chicken with all the spices
  • After potatoes have roasted for 15 minutes, remove pan from the oven - spread potatoes to one side and lay chicken on the pan
  • Bake for 30 to 40 minutes until chicken is cooked an internal degree of 165 and potatoes are fork tender
  • Remove from oven and let set for 5 minutes before serving