Name: Baked Rosemary Chicken and Potatoes
Ingredients: 4 Chicken Thighs (Bone in ); 4 Red Potatoes (Quartered); 1 tbsp Fresh Rosemary; 1.5 Tsp Oregano; 1.5 tsp garlic powder; Salt & Pepper (To taste); 1/4 cup olive oil

Baked Rosemary Chicken and Potatoes

Print Recipe

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

4 Chicken Thighs Bone in
4 Red Potatoes Quartered
1 tbsp Fresh Rosemary
1.5 Tsp Oregano
1.5 tsp garlic powder
Salt & Pepper To taste
1/4 cup olive oil

Method

Preheat oven to 375
Coat chicken and potatoes with oil using either a large bowl or a ziplock bag.
Sprinkle spices on chicken and potatoes
Line a half sheet pan with foil, arrange potatoes and chicken with room between the pieces. (Better with baking rack?)
Bake for 45 minutes to 1 hour (internal temp 165 is done)

Notes

Crowding too much in a pan generates too much juice and leave potatoes soggy. Try splitting chicken & potatoes when making large batches. Also try using a baking rack.

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