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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 3 1/2- to 4-pound chicken, cut into pieces |
3 tablespoons olive oil |
2 1/2 teaspoons kosher salt |
3/4 teaspoon black pepper |
2 pounds red or new potatoes, cut into 1 1/2-inch pieces (peeled, if desired) |
3 sprigs fresh rosemary |
Directions:
1. Heat oven to 400° F. Rinse the chicken and pat it dry with paper towels. Place in a roasting pan. Drizzle with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub to coat. In a large bowl, combine the potatoes, rosemary, and the remaining oil, salt, and pepper. Scatter the potatoes around the chicken. (If the potatoes don't fit in a single layer, place some under the chicken.) Roast until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes.
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