Rosemary Chicken with Potatoes
Roasted chicken with the fresh herb of rosemary, and paprika plus roasted potatoes for family dinner.
Servings: 4
Equipment
- Large Mixing Bowl
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