My Famous Rosemary Garlic Chicken and Potatoes
eri
05:16
< 4 hours
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Brunch
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Easy
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Egg Free
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Equipment
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Free of...
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Holiday
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Kosher
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Lactose Free
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Low carb
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Low in...
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Main dish
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Meat
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Oven
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Potatoes
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Poultry
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Taste/mood
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Time to make
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Vegetables
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My Famous Rosemary Garlic Chicken and Potatoes
Time: 1 hrs 15 mins
Ingredients
- 1 whole chicken, split up the back and flattened a bit (or chicken pieces, with skin and bones)
- 4 baking potatoes, washed well and cut into 8-10 pieces each (you may use equivalant red potatoes if you want)
- 1/3 cup olive oil
- 2 -3 tablespoons chopped fresh rosemary
- 4 -6 garlic cloves, chopped
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly cracked black pepper (I usually use a mortor and pestle)
- 1 teaspoon cayenne pepper (optional)
Directions
- 1 Preheat oven to 350 degrees.
- 2 Line a large baking pan with foil.
- 3 In a bowl mix together the olive oil, rosemary, garlic, salt and pepper.
- 4 Rub about 1/3 of this mixture all of the chicken and work some of it under the skin.
- 5 Mix the potatoes and the rest of the herb mixture together and scatter over the baking pan.
- 6 Lay the chicken on top of the potatoes.
- 7 Some will be under the chicken and some will not.
- 8 Place in the oven for about 1 hour or until the chicken is done.
- 9 Check the potatoes and move them around from time to time.
- 10 Cook until the juices from the chicken run clear and the potatoes are soft.
- 11 Remove chicken to cutting board to rest for at least 10 minutes.
- 12 Return potatoes to oven while chicken is resting.
- 13 You might even turn the oven up to 400 degrees for a few minutes if you want the skin of the chicken crisper.