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Crispy Rosemary Chicken and Fries
SUBMITTED BY:
SANDY WITEK
PHOTO BY:
Roxanne J.R.
"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!"
RECIPE RATING:
Read Reviews
(115)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 chicken thighs
6 small red potatoes, quartered
1/2 cup extra-virgin olive oil, or as needed
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons garlic powder
salt and pepper to taste
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 21, 2007 by
MARKANDDEEA
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MARKANDDEEA
Jun. 21, 2007
This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it! I used chicken breasts since that's what we prefer. I halved them lengthwise like large chicken tenders. I mixed everything up as directed in step 2 but I baked the seasoned potatoes for 30 minutes then added the chicken to the same pan for the last 30 minutes. Since I was using smaller pieces and white chicken, I didn't want the chicken to dry out by cooking for an entire hour. It was PERFECT! The chicken provided some extra juices that made the potatoes to die for. I'll be making this again soon. We all loved it!
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45 users found this review helpful
This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh...
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Reviewed on Feb. 3, 2007 by tkdd25
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tkdd25
Feb. 3, 2007
This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well. Perhaps some fresh lemon juice on them would add a little kick? This one is a keeper! And the fresh rosemary is definitely worth it!
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30 users found this review helpful
This recipe was incredible. I did make a few changes though. As listed previously, I peeled...
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Reviewed on Mar. 1, 2006 by momoftwo
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momoftwo
Mar. 1, 2006
This recipe was delcious, especially the potatoes.... I did what others had suggested and drained the oil after an hour of baking, and then cooked it for another 15 minutes. I just eyeballed the seasonings to my taste and found the potatoes did need a little more salt when they had finished. They were fabulous though-- crispy on the outside as others had said, and soft on the inside. The chicken crisped up perfectly, though may have been a tad dry after cooking for an hour fifteen. Next time,I will likely pull it out after the first hour. Overall, super!
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18 users found this review helpful
This recipe was delcious, especially the potatoes.... I did what others had suggested and...
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Reviewed on Jun. 29, 2005 by
Kelly
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Kelly
Jun. 29, 2005
Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined them for 45 minutes in 2 quarts of water with 1/4 cup each of table salt & sugar (if you do this, be sure to rinse the chicken well after brining!). Used Yukon Gold potatoes & chunked them up rather than quartering them. And, I think most important, I DID NOT cover the dish while baking it. I thought that covering would definintely impact how crispy everything would get. It sure couldn't have been easier, but I think next time I'll use fresh garlic, because the garlic taste was minimal. Smelled great while it was roasting! Thanks for the post!
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16 users found this review helpful
Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined...
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Reviewed on Mar. 2, 2006 by
BANGER5
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BANGER5
Mar. 2, 2006
I am giving this recipe five stars I thought it was very very good. My husband didn't like it as much but still ate it and and took it for lunch the next day. I didn't use as much oil as call for and it was still very good. I thought it was light and fresh. I can't say it was crispy I do recemend that you use a baking sheet instead of a roasing pan I think then it would get crispy. I will be making this again
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13 users found this review helpful
I am giving this recipe five stars I thought it was very very good. My husband didn't like it...
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Reviewed on Dec. 11, 2007 by
Jenny
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Jenny
Dec. 11, 2007
Very good and very easy. I will definately be making this again. I added onion and some baby bella mushrooms. I also added the juice of a lemon, 2 tblsp of mustard, and a tblsp of worchestire sauce to the olive oil. It is now my husband's favorite dinner.
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12 users found this review helpful
Very good and very easy. I will definately be making this again. I added onion and some baby...
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Reviewed on Sep. 25, 2007 by
LCURT
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LCURT
Sep. 25, 2007
The potatoes turned out absolutely delicious. I used boneless, skinless chicken thighs and it turned out dry. I think this recipe would only be good for bone-in thighs. But it definitely was crispy. Use coarse salt if you have it, adds lots of flavor to the potatoes.
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9 users found this review helpful
The potatoes turned out absolutely delicious. I used boneless, skinless chicken thighs and it...
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Reviewed on Oct. 5, 2006 by
Annie
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Annie
Oct. 5, 2006
Four stars only because the potatoes were awesome. I used drumsticks and dried rosemary. I also added dried basil. Before coating the chicken, I put little slits on each side of the drumsticks. I cut the potatoes into eighths and baked them for 15 minutes more than the chicken. Chicken was a little bland on the inside but the potatoes (not fries, but more like wedges) were delicious. If I make this next time, I will soak the chicken in a sort of brine prior to coating them.
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8 users found this review helpful
Four stars only because the potatoes were awesome. I used drumsticks and dried rosemary. I...
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Reviewed on Jan. 24, 2006 by
WYATTDOGSTER
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WYATTDOGSTER
Jan. 24, 2006
This was very tasty, a good bistro type meal. I used Yukon potatoes because that is what I had on hand. Based on other's concerns...I drained the extra liquid off about half way thru and did NOT baste at the end and it was perfect...the potatoes were crispy on the outside and tender on the inside and the chicken was moist and juicy. Everyone had seconds and I wish I had doubled the whole thing! Served it with the sugar snap peas with mint recipe also from this site. Very nice dinner, thanks for sharing!
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8 users found this review helpful
This was very tasty, a good bistro type meal. I used Yukon potatoes because that is what I had...
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