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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
 

  1. Preheat oven to 375
  2. Coat chicken and potatoes with oil using either a large bowl or a ziplock bag.
  3. Sprinkle spices on chicken and potatoes
  4. Line a half sheet pan with foil, arrange potatoes and chicken with room between the pieces. (Better with baking rack?)
  5. 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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