Baked Rosemary Chicken and Potatoes
Ingredients
- 4 Chicken Thighs Bone in
- 4 Red Potatoes Quartered
- 1 tbsp Fresh Rosemary
- 1.5 Tsp Oregano
- 1.5 tsp garlic powder
- Salt & Pepper To taste
- 1/4 cup olive oil
Instructions
- Preheat oven to 375
- Coat chicken and potatoes with oil using either a large bowl or a ziplock bag.
- Sprinkle spices on chicken and potatoes
- Line a half sheet pan with foil, arrange potatoes and chicken with room between the pieces. (Better with baking rack?)
- Bake for 45 minutes to 1 hour (internal temp 165 is done)
Notes
Crowding too much in a pan generates too much juice and leave potatoes soggy. Try splitting chicken & potatoes when making large batches. Also try using a baking rack.
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