roasted chicken with potatoes

Roasted Chicken with Garlic, Onions and Potatoes

Talk about a one-pan wonderA mouthwatering medley of potatoes, onions and garlic tossed in a mixture of everyday spices with olive oil and fresh rosemary. This Crispy, tender roasted chicken with veggies makes an easy weeknight meal! Only 15-minute preparation and an hour of roasting time in the oven— as this dish cooks you have plenty of time to get organized for next morning…or relax with a glass of wine.

The chicken, onions and potatoes soak up the garlicky-citrusy sauce resulting in moist, tender, herb-infused chicken. The prep can be done early in the day so the chicken is infused with deliciousness and then pop in the oven before dinner. Add a nice leafy salad to your delicious one-pan wonder or my fluffy, garlic and herb rolls and you have a great meal- Healthy, hearty and, most importantly, easy to clean up!

roasted chicken with potatoes

Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 4

Ingredients

4 legs and 4 chicken breasts, bone-in, washed and patted dry
10 pearl onions, peeled
12-15 baby potatoes, halved
20 cloves of garlic, peeled
1 teaspoon sea salt
½ teaspoon freshly ground pepper
¼ cup extra virgin olive oil
Juice from 2 large lemons
3-4 sprigs of fresh rosemary

Spice rub for the chicken
1 tablespoon pink salt or sea salt
1 teaspoon cracked black pepper
¼ teaspoon cayenne pepper
1 tablespoon fresh rosemary leaves
2 tablespoon dried parsley flakes

Directions

Preheat oven to 400 F/200 Celsius and lightly grease a sheet pan with oil

Wash the chicken pieces thoroughly under running water and pat them dry.

roasted chicken with potatoesIn a bowl, toss the potatoes, onion, kosher salt and fresh ground black pepper. Spread them in a baking tray.

roasted chicken with potatoesIn another bowl, mix pink salt, rosemary leaves, dried parsley, cayenne pepper and cracked black pepper. Rub this mixture on the chicken nicely to coat every piece and let it sit for 15 minutes. (Make small incisions on the chicken before rubbing the marinade)

roasted chicken with potatoesAfter 15 minutes, place chicken in the baking tray and arrange vegetables around the chicken or place chicken on top of vegetables if needed.

roasted chicken with potatoesIn another bowl mix the extra virgin olive oil and lemon juice, whisk well to incorporate. Drizzle on top of the chicken and veggies evenly, covering all the ingredients in the tray.

roasted chicken with potatoesPlace the sprigs of rosemary between the veggies and chicken. Cover the tray with aluminum foil and place in the oven for 40 minutes.

After 40 minutes, remove the foil and brush the chicken with little olive oil if it appears dry and place it back in the oven, uncovered, under the broiler for 15-20 minutes for browning.

Remove from the oven and serve hot with a nice leafy salad or crusty bread to mop up the lemony sauce.

roasted chicken with potatoes

Roasted Chicken with Garlic, Onions and Potatoes
 
A mouthwatering medley of potatoes, onions and garlic tossed in a mixture of everyday spices with olive oil and fresh rosemary.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 legs and 4 chicken breasts, bone-in, washed and patted dry
  • 10 pearl onions, peeled
  • 12-15 baby potatoes, halved
  • 20 cloves of garlic, peeled
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup extra virgin olive oil
  • Juice from 2 large lemons
  • 3-4 sprigs of fresh rosemary
Spice rub for the chicken
  • 1 tablespoon pink salt or sea salt
  • 1 teaspoon cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoon dried parsley flakes
Instructions
  1. Preheat oven to 400 F/200 Celsius and lightly grease a sheet pan with oil
  2. Wash the chicken pieces thoroughly under running water and pat them dry.
  3. In a bowl, toss the potatoes, onion, kosher salt and fresh ground black pepper. Spread them in a baking tray.
  4. In another bowl, mix pink salt, rosemary leaves, dried parsley, cayenne pepper and cracked black pepper. Rub this mixture on the chicken nicely to coat every piece and let it sit for 15 minutes. (Make small incisions on the chicken before rubbing the marinade)
  5. After 15 minutes, place chicken in the baking tray and arrange vegetables around the chicken or place chicken on top of vegetables if needed.
  6. In another bowl mix the extra virgin olive oil and lemon juice, whisk well to incorporate. Drizzle on top of the chicken and veggies evenly, covering all the ingredients in the tray.
  7. Place the sprigs of rosemary between the veggies and chicken. Cover the tray with aluminum foil and place in the oven for 40 minutes.
  8. After 40 minutes, remove the foil and brush the chicken with little olive oil if it appears dry and place it back in the oven, uncovered, under the broiler for 15-20 minutes for browning.
  9. Remove from the oven and serve hot with a nice leafy salad or crusty bread to mop up the lemony sauce.

 

 

 

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