My Famous Rosemary Garlic Chicken and Potatoes

My Famous Rosemary Garlic Chicken and Potatoes

Time: 1 hrs 15 mins


  • 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)


  • 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.
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