Oven Chicken with Rosemary and Potatoes
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Background
Roast chicken with potatoes, rosemary, garlic, and olive oil is a familiar Italian home-cooking combination. The potatoes absorb the seasoned pan juices while the high oven heat crisps the chicken skin.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 900 g Yukon Gold potatoes, cut into 4 cm pieces
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, lightly crushed
- 2 tablespoons chopped fresh rosemary
- 1 lemon, zested and quartered
- 2 teaspoons salt
- 1/2 teaspoon black pepper
How to cook
- Heat the oven to 220°C. Toss potatoes with half the oil, garlic, half the rosemary, salt, and pepper. Roast in a large pan for 20 minutes.
- Coat chicken with remaining oil, rosemary, lemon zest, salt, and pepper. Turn potatoes and place chicken on top, skin-side up.
- Roast for 35 to 45 minutes, until potatoes are tender and chicken reaches 74°C. Broil briefly for crisper skin.
- Rest for 5 minutes and serve with roasted lemon wedges.