Best 11 Crispy Rosemary Roast Chicken And Potatoes Recipes

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Are you craving a delectable meal bursting with flavors and aromas? Look no further than "Crispy Rosemary Roast Chicken and Potatoes"! This culinary masterpiece combines the essence of rosemary, the succulence of chicken, and the golden crispiness of potatoes to create a dish that will tantalize your taste buds. It's perfect for a special occasion, family gathering, or simply a comforting weeknight dinner. With a few simple ingredients and easy-to-follow steps, you'll be savoring this heavenly creation in no time.

Here are our top 11 tried and tested recipes!

CRISPY ROSEMARY CHICKEN AND POTATOES



Crispy Rosemary Chicken and Potatoes image

Made with simple ingredients, this Crispy Rosemary Chicken and Potatoes recipe is the perfect Whole30 weeknight dinner or easy meal prep you and your kids will love!

Provided by Karin Stortz

Categories     dinner

Number Of Ingredients 8

8 bone-in skin on chicken thighs
4 Tablespoon chopped fresh rosemary (1 teaspoon dry)
2 teaspoons salt
1 teaspoon black pepper
1-1.5 pound red baby potatoes (halved)
3 cloves garlic (thinly sliced)
2 Tablespoon extra virgin olive oil
Lemon wedges to garnish (if desired)

Steps:

  • Preheat oven to 375 degrees Fahrenheit
  • Place chicken on large baking sheet, and sprinkle with half the garlic, salt, pepper, and rosemary, set aside
  • In a medium mixing bowl, toss the remainder of the spices, salt, pepper, olive oil and garlic. Scatter around the chicken
  • Bake uncovered from 1 hour to 1 hour 15 minutes (depends on desired crispiness and the size of your chicken thighs) internal temperature should read 165 degrees F
  • Additional salt and pepper to taste on the potatoes

BAKED ROSEMARY CHICKEN AND POTATOES



Baked Rosemary Chicken and Potatoes image

Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.

Provided by Sabrina Snyder

Categories     Dinner

Time 1h10m

Number Of Ingredients 9

5 chicken thighs
4 cloves garlic (, minced)
2 pounds yukon potatoes
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon fresh rosemary (, chopped)
1/2 cup extra-virgin olive oil
1 lemon (, juiced and zested)

Steps:

  • Preheat the oven to 375 degrees F (190.5 degrees C).
  • Mix together all the ingredients in a large bowl.
  • Place the chicken skin side up into large baking dish and scatter potatoes around it.
  • Bake, uncovered for 1 hour, until chicken is crispy and cooked through.

Nutrition Facts : Calories 438 kcal, Carbohydrate 24 g, Protein 27 g, Fat 27 g, SaturatedFat 4 g, Cholesterol 107 mg, Sodium 585 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES



Crisp-Skinned Chicken with Rosemary Potatoes image

Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h45m

Number Of Ingredients 7

6 russet potatoes, peeled and cut crosswise, 3/4 inch thick
Coarse salt
Extra-virgin olive oil
1/2 teaspoon cornstarch
1 whole chicken (about 4 1/2 pounds)
1 tablespoon unsalted butter, softened
1 small bunch fresh rosemary

Steps:

  • Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
  • Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
  • Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.

CRISPY ROSEMARY CHICKEN & ROASTED POTATOES



Crispy Rosemary Chicken & Roasted Potatoes image

Provided by Delishar

Time 1h10m

Number Of Ingredients 11

4 Skin on (bone-in chicken legs, pat dry)
6 small potatoes (Granola Potatoes, washed & quartered)
1 yellow onion (cut into 1 inch pieces)
1/4 cup olive oil
1 tbsp chopped fresh rosemary
1 tsp dried oregano
3 cloves garlic (minced)
1 tbsp worcestershire sauce*
Salt and black pepper to taste
Lemon wedges
Chopped cilantro

Steps:

  • Preheat oven to 190C. (Top & bottom heat, no fan-force)
  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
  • Add chicken, onion, and potatoes into bowl.
  • Toss to coat.
  • Lay everything out onto a large baking dish.
  • You can rest the chicken on top of the potatoes.
  • Season with salt and pepper.
  • Bake on middle rack for an hour, uncovered.
  • Serve with lemon wedges and garnish with chopped cilantro.

ROASTED ROSEMARY CHICKEN WITH POTATOES



Roasted Rosemary Chicken with Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh rosemary
Kosher salt
Four 6- to 8-ounce halved bone-in chicken breasts with skin
Freshly ground black pepper

Steps:

  • Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
  • 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. 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.
  • Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
  • Set the chicken skin-side up on the partially roasted potatoes. 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.
  • Transfer the chicken and potatoes to a platter and serve.

ROSEMARY-ROASTED CHICKEN WITH APPLES AND POTATOES



Rosemary-Roasted Chicken with Apples and Potatoes image

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Provided by Diana71

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

cooking spray
2 tablespoons butter
1 large onion, sliced
salt, plus more to taste
4 teaspoons white sugar
5 medium apples - peeled, cored, and cut into 1/4-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch slices
2 tablespoons olive oil
6 bone-in, skin on chicken thighs
2 tablespoons chopped fresh rosemary
ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray the top and bottom parts of a broiler pan with cooking spray.
  • Melt butter in a skillet over medium heat and add onion slices. Sprinkle onions with 1 teaspoon salt and saute for 2 minutes. Add sugar and continue cooking until onions are translucent but not browned, 6 to 8 minutes. Remove from heat.
  • Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan. Cover with the part top of the broiler pan.
  • Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary, salt, and pepper. Rub olive oil and spices thoroughly all over each thigh and place on the top part of the broiler pan.
  • Roast in the preheated oven until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour. Serve apples, potatoes, and onion alongside chicken thighs.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 34.8 g, Cholesterol 81.2 mg, Fat 20.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 6.4 g, Sodium 486 mg, Sugar 15.8 g

CRISPY ROSEMARY CHICKEN AND FRIES



Crispy Rosemary Chicken and Fries image

This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!

Provided by SANDY WITEK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 1h15m

Yield 6

Number Of Ingredients 7

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 ½ teaspoons chopped fresh oregano
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
  • Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.

Nutrition Facts : Calories 497.1 calories, Carbohydrate 27.6 g, Cholesterol 78 mg, Fat 31.9 g, Fiber 3 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 106.7 mg, Sugar 1.9 g

ROSEMARY ROASTED CHICKEN WITH POTATOES



Rosemary Roasted Chicken With Potatoes image

This was a McCormick "Recipe Inspiration" that turned out to be a really easy and flavorful one-dish meal.

Provided by ursie639

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 teaspoons paprika
1 1/2 teaspoons rosemary, leaves (crushed)
1 teaspoon garlic (minced)
1/2 teaspoon black pepper
1 teaspoon salt
2 lbs chicken breast halves
1 1/2 lbs small red potatoes (cut into 1-inch cubes)

Steps:

  • Preheat oven to 425 degrees.
  • Mix oil, and seasonings in a large bowl. Add chicken and potatoes; toss to coat.
  • Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray.
  • Arrange chicken and potatoes in single layer in pan.
  • Roast in oven for 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

LEMON & ROSEMARY ROAST CHICKEN WITH CRISPY POTATOES



Lemon & rosemary roast chicken with crispy potatoes image

This recipe's a messy job, but the pay-off is fragrant meat deliciously infused with citrus herb flavours

Provided by Xanthe Clay

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 7

2kg floury potatoes such as King Edward or Maris Piper, peeled
1 lemon
1 tbsp coarse sea salt
1 extra large fresh chicken , around 2.7kg/6lb
6 sprigs rosemary , plus extra for garnish
4 tbsp olive oil
400ml fresh chicken stock (buy two 300ml tubs and use the rest for the lettuce)

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Cut the potatoes into 2 mouthful-sized chunks and put in a large pan of salted water. Bring to the boil, cook for 5 mins, then drain. Meanwhile, place the olive oil in a really large, sturdy roasting tin and heat for 5 mins. Tip the potatoes in and cook for 20 mins.
  • Meanwhile, peel the zest from the lemon (a vegetable peeler is great for this) and slice it finely. Mix it with the sea salt. Place the chicken on a board with the legs pointing towards you, and undo any string tied around. Lift up the skin around the cavity and work your fingers under the skin over the breast and legs, easing it away from the flesh. Push the salty shreds of lemon rind under the skin, spreading it as evenly as possible, followed by four sprigs of rosemary, one on each leg and one on each breast. Then put one sprig inside the bird along with the peeled lemon.
  • Take the tin out of the oven, give the potatoes a good shake, and then arrange them so you can fit a rack over the roasting tin. Then place the chicken upside down on the rack and roast for 20 mins. Turn the chicken over and turn potatoes, coating them in the fat that's run off the bird. Return to the oven and roast for another 20 mins, then turn the potatoes again and cook for another 20-30 mins, until the chicken juices run clear.
  • Remove the roasting tin from the oven and put the chicken on a serving platter, covering it with foil to keep it warm. Leave to rest for 20 mins. Meanwhile, scoop the potatoes into an ovenproof dish and return to the oven to finish crisping up. Pour away the fat from the roasting tin, then put the tin on the hob over a low to medium heat. Add half the stock, then bring to simmering point, stirring and scraping up the brown residue. Boil, reducing until darker and syrupy. Add the rest of the stock, and bring to simmering point again, bubbling to reduce it. Taste and adjust seasoning. Pour through a sieve into a warmed gravy jug.
  • Pile the potatoes around the chicken, and garnish with remaining rosemary sprigs. Serve with gravy and braised lettuce.
  • Freezing: Freeze the chicken at the end of step 2, for up to a month. Defrost thoroughly before continuing with the recipe.

Nutrition Facts : Calories 1041 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 86 grams carbohydrates, Fiber 7 grams fiber, Protein 67 grams protein, Sodium 4.79 milligram of sodium

ROSEMARY CHICKEN AND POTATOES



Rosemary Chicken and Potatoes image

Make and share this Rosemary Chicken and Potatoes recipe from Food.com.

Provided by LisaA

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
2 cloves garlic, minced or crushed
1/4 cup chopped fresh rosemary or 2 1/2 teaspoons dried rosemary
1/4 cup fine unseasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tablespoon pepper
2 1/2 lbs chicken parts
1 lb small red potato, unpealed

Steps:

  • Preheat oven to 425 degrees.
  • Line a broiler pan with foil.
  • In a small bowl, combine the oil with the garlic and 2 Tbl of the fresh rosemary (or 1 tsp of the dried.) In another small bowl, combine the breadcrumbs, Parmesan, pepper and remaining 2 Tbl fresh rosemary (or 1 1/2 tsp dried.) Place the chicken skin-side up on the broiler pan.
  • Sprinkle the breadcrumb-parmesan mixture over the chicken.
  • Drizzle the rosemary-garlic oil over the chicken and potatoes and bake for 20 minutes.
  • Reduce the oven temperature to 375 and continue baking for 30 to 40 minutes, or until the potatoes are tender and the chicken is golden and cooked through.
  • Microwave tip: Prepare and arrange the ingredients as instructed in steps 2 through 6 in a shallow microwave safe baking dish.
  • Cover loosely with wax paper and cook at 100% for 15 minutes.
  • Transfer the chicken and potatoes to a foil lined broiler pan and broil until crisp and cooked through, 8 to 10 minutes.

Nutrition Facts : Calories 835.2, Fat 46.5, SaturatedFat 12.1, Cholesterol 225.8, Sodium 358.3, Carbohydrate 26.3, Fiber 3.3, Sugar 1.4, Protein 74.2

ROSEMARY-SCENTED CHICKEN AND POTATOES



Rosemary-Scented Chicken and Potatoes image

Categories     Chicken     Potato     Roast     Quick & Easy     Rosemary     Winter     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 5

1 pound yellow-fleshed potatoes such as Yukon Gold (about 4 small)
2 large garlic cloves
2 teaspoons chopped fresh rosemary leaves
1/2 tablespoon olive oil
2 whole chicken legs (about 1 1/2 pounds total)

Steps:

  • Preheat oven to 500°F.
  • Cut potatoes into 1/2-inch pieces and finely chop garlic. In a bowl stir together potatoes, half of garlic, half of rosemary, oil, and salt and pepper to taste. Pat chicken dry and season well with salt and pepper. Sprinkle chicken with remaining garlic and rosemary. In a roasting pan arrange chicken in one layer and scatter potatoes around chicken. Roast chicken and potatoes in middle of oven until chicken is cooked through and potatoes are crisp, about 35 minutes.

Tips:

  • Use a whole chicken: This will give you more meat and flavor than using just chicken breasts or thighs.
  • Pat the chicken dry before roasting: This will help the skin crisp up.
  • Season the chicken generously: Use a combination of salt, pepper, garlic powder, and paprika. You can also add other herbs and spices, such as rosemary, thyme, or oregano.
  • Roast the chicken at a high temperature: This will help the skin crisp up and the meat cook through quickly.
  • Add vegetables to the roasting pan: This is a great way to add flavor and nutrients to your meal. You can use any vegetables you like, such as potatoes, carrots, celery, or onions.
  • Roast the chicken until the internal temperature reaches 165 degrees Fahrenheit: This is the safe internal temperature for cooked chicken.
  • Let the chicken rest before serving: This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

This crispy rosemary roast chicken and potatoes recipe is a delicious and easy way to prepare a weeknight meal. The chicken is roasted in a bed of rosemary and garlic, which gives it a flavorful and aromatic crust. The potatoes are roasted alongside the chicken, making them tender and crispy. This dish is sure to please the whole family.

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