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Crispy Rosemary Chicken and Fries

SUBMITTED BY: SANDY WITEK      PHOTO BY: Jenny

"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!"
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2007 by MARKANDDEEA
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!

13 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2007 by tkdd25
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!

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2006 by WYATTDOGSTER
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!

6 users found this review helpful


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Recipe Submitter:

SANDY WITEK
Cooking Level: Expert
Home Town: Chicago, Illinois, USA
Living In: Durango, Colorado, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 639

  • Total Fat: 47.6g
  • Cholesterol: 117mg
  • Sodium: 216mg
  • Total Carbs: 16g
  •     Dietary Fiber: 7.3g
  • Protein: 36.4g

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