Ingredients for Rosemary Roasted Chicken With Potatoes
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How to Make Rosemary Roasted Chicken With Potatoes
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1.5 lbs bone-in, skin-on chicken thighs and 1 lb small red potatoes (halved or quartered if large) to the bowl.
- Toss gently to coat the chicken and potatoes evenly with the oil and seasonings.
- Line a 15x10x1-inch baking pan with foil and lightly grease with cooking spray.
- Arrange the chicken and potatoes in a single layer in the prepared pan.
- Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender, flipping the potatoes halfway through.
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
5g
Fat
35g
Carbs
10g