one-tray roasted rosemary chicken and potatoes

Some times i get so caught up with work, which involves trying out many recipes, and I forget about the good ole’ recipes that have always worked for me.

Take for example, this One-Tray Roasted Rosemary Chicken and Potatoes.

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As you can probably tell from this photo, this was delicious.

Rosemary is a great herb because it goes so well with so many things. It has a pungent and distinctive flavor and I like it particularly with chicken and beef.

When garlic is roasted, it becomes soft and the flavor is mellowed. I like roasting cloves of garlic in their skins. You can either squeeze the garlic out and smear it on the chicken and potatoes or you can smear the garlic on bread!

Since the potatoes are cooked together with the chicken, they are flavored by the juices of the chicken thighs while cooking. 

So yes it is all good!

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And here’s how to cook this.

Add unpeeled garlic cloves, rosemary, lemon zest, salt and black pepper in a mortar. 

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Lightly crush the garlic with the other ingredients.

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Add olive oil and lemon juice.

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Mix all the ingredients together.

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Place the potatoes on the bottom of a baking tray.

Arrange the chicken thighs on the potatoes. Spoon the garlic rosemary oil on the chicken.

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Use your hands to coat the chicken and potatoes.

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Roast the chicken at the upper one-third section of the oven at 220°C for 40 minutes, or until the chicken turns golden brown and the chicken is cooked through.

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Just one tray to wash – you are welcome! 😀

Enjoy your meal, folks!

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One-Tray Roasted Rosemary Chicken And Potatoes
Serves 4
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Ingredients
  1. 4 pieces chicken thighs, bone-in and skin-on, trimmed
  2. 8 cloves garlic, skin on
  3. 3 sprigs rosemary, stems removed
  4. zest of 1 lemon
  5. 2 tablespoons lemon juice
  6. 2 tablespoons extra virgin olive oil
  7. 3 potatoes. cubed
  8. Salt, to taste
  9. Black pepper, to taste
Instructions
  1. Add unpeeled garlic cloves, rosemary, lemon zest, salt and black pepper in a mortar.
  2. Lightly crush the garlic with the other ingredients with a pestle.
  3. Add olive oil and lemon juice. Mix all the ingredients together.
  4. Place the potatoes on the bottom of a baking tray.
  5. Arrange the chicken thighs on the potatoes. Spoon the garlic rosemary oil on the chicken.
  6. Use your hands to coat the chicken and potatoes.
  7. Roast the chicken at the upper one-third section of the oven at 220°C for 40 minutes, or until the chicken turns golden brown and the chicken is cooked through.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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