Oven-baked chicken with potatoes and rosemary
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 385, total fat 16 G., saturated fats 4 G., proteins 32 G., carbohydrates 27 G., fiber 3 G., cholesterol 87 mg, sodium 477 mg, sugar 2 G.
Calories 385, total fat 16 G., saturated fats 4 G., proteins 32 G., carbohydrates 27 G., fiber 3 G., cholesterol 87 mg, sodium 477 mg, sugar 2 G.
A very simple recipe for baked chicken and potatoes, the only herb you need is rosemary. Its vibrant aroma will fill your home with delicious, warm, and irresistible scents of pine while it bakes. The potatoes are thoroughly washed and baked in their skins until half-cooked. Then, lightly pan-fried chicken is added to the oven, and the whole thing continues to simmer in the roasting pan until done, infusing it with the delicious chicken juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 chicken breast halves, bone-in and skin-on (180-220g each)
- 0.7 kg small red or multi-colored potatoes, cut into 4 pieces
- 1 tbsp. l. olive oil
- 1.5 tsp finely chopped rosemary
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Recipes with similar ingredients: chicken breasts, red potatoes, rosemary
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat to 230°C (430°F). Line the bottom of a roasting pan with parchment paper.
- Place the potatoes in a large bowl, drizzle with 2 teaspoons olive oil, sprinkle with rosemary and 1/4 teaspoon salt, and toss to coat. Arrange them in a single layer in a roasting pan and bake until the potatoes begin to soften slightly, stirring as needed, 25 to 30 minutes.
- Meanwhile, season the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until golden brown, 4 to 5 minutes.
- Arrange the chicken pieces, skin side up, on the half-cooked potatoes. Bake until a thermometer inserted into the thickest part of the meat registers 165°F (72°C) and the juices run clear, 25-30 minutes.
- Transfer the chicken and potatoes to a platter and serve.
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