Roasted Rosemary Chicken With Potatoes
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
42
Spice
40
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1.5 tsps
Rosemary (finely chopped fresh)Directions:
1
Position an oven rack in the top of the oven and preheat to 450 degrees F
2
Line the bottom of a roasting pan with parchment paper
3
Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine
4
Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes
5
Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper
6
Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat
7
Cook the chicken skin-side down until just golden, 4 to 5 minutes
8
Set the chicken skin-side up on the partially roasted potatoes
9
Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes
10
Transfer the chicken and potatoes to a platter and serve