Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, crispy baked rosemary chicken & potatoes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
HOW TO MAKE BAKED ROSEMARY CHICKEN AND POTATOES. Mix together all the ingredients in a large bowl. Place the chicken skin side up into large baking dish or baking sheet and scatter potatoes around it.
Crispy Baked Rosemary Chicken & Potatoes is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Crispy Baked Rosemary Chicken & Potatoes is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook crispy baked rosemary chicken & potatoes using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Baked Rosemary Chicken & Potatoes:
- Get 6 Chicken breast
- Prepare 8 small Red potatoes quartered
- Get 1/2 cup Red onions; sliced
- Prepare 1/2 cup Extra-virgin oil, or as needed
- Prepare 1 tsp Garlic; minced
- Get 1/2 tsp Red pepper; fresh & minced
- Make ready 1/4 cup Butter
- Prepare 1/3 tsp Rosemary; dried
- Prepare 1/3 tsp Oregano; dried
- Prepare 1/3 tsp Parsley flakes; dried
- Get 1 tbsp Italian dressing
- Make ready 1 Salt to taste
Pour olive oil over them and stir to coat. Scatter the chicken and potato pieces in a large roasting tray or baking tray with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.
Instructions to make Crispy Baked Rosemary Chicken & Potatoes:
- Preheat the oven to 375 (190 degrees C).
- Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside.
- Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes.
- While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside.
- After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.)
- Optional, baste during the last 15 minutes for extra crispness.
Add one chicken piece to bag and shake until evenly coated. Discard any remaining mixture in shaker bag. Put a sheet tray in the oven to preheat. Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish.
So that’s going to wrap this up for this special food crispy baked rosemary chicken & potatoes recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
