Chicken Featured Vegetables

Crispy Rosemary Chicken and Roasted Potatoes

Yum

I’m back!!! Did you miss me? I sure did miss our interaction, a lot! We just got back from our summer vacay from the USA and the whole family is super jet-lagged. LOL! But the break from cyber-world was liberating as always. It was a good avenue to recharge, spend quality time with family, and I had some time to read a cookbook or two to be inspired. ๐Ÿ™‚

I know I’ve been away for more than 3 weeks. That’s because we just moved into our new place and I’ve been busy with the renovation, packing, and unpacking boxes after boxes. I really don’t like moving. I realised that during our move, I was more worried about my dinnerware and cookware being misplaced or damaged than anything else. So much so, I actually hand-carried some of my precious cookware! Some friends thinks I’m a little crazy. Haha! 

One Pan Chicken and Potatoes insta 1

 

Because I was preparing for my move, I had many of my kitchenware carefully and securely packed. So I had very little to work with. As such, our meals needed to be simple with minimal ingredients and preparation. I also didn’t have a lot of time at hand to be puttering around the kitchen so the oven was my best friend. 

This meal was made all in one big mixing bowl and baked in a pan all at once. Blanch some greens or throw a salad together and you’ll get a complete dinner that looks like you worked all day in the kitchen. In fact, you can even mix up all the ingredients on your baking tray. Just remember to line your baking tray so that it makes clean up easy. If you are into crispy skin chicken that stays moist in the inside, and super flavourful potatoes, then you should not pass up on this ridiculously easy recipe. 

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Crispy Rosemary Chicken & Roasted Potatoes
Serves 4
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4 Skin on, bone-in chicken legs, pat dry
  2. 6 small potatoes (Granola Potatoes), washed & quartered
  3. 1 yellow onion, cut into 1 inch pieces
  4. 1/4 cup olive oil
  5. 1 tbsp chopped fresh rosemary
  6. 1 tsp dried oregano
  7. 3 cloves garlic, minced
  8. 1 tbsp worcestershire sauce*
  9. Salt and black pepper to taste
To serve
  1. Lemon wedges
  2. Chopped cilantro
Instructions
  1. Preheat oven to 190C. (Top & bottom heat, no fan-force)
  2. Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
  3. Add chicken, onion, and potatoes into bowl.
  4. Toss to coat.
  5. Lay everything out onto a large baking dish.
  6. You can rest the chicken on top of the potatoes.
  7. Season with salt and pepper.
  8. Bake on middle rack for an hour, uncovered.
  9. Serve with lemon wedges and garnish with chopped cilantro.
Notes
  1. You can also mix all the ingredients up in your baking tray if you don't want to wash another bowl!
  2. *For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa
Adapted from Big Oven
Adapted from Big Oven
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
One Pan Chicken and Potatoes 5

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14 Comments

  • Reply
    michelle
    2 August, 2016 at 9:37 am

    cooked it last weekend but the chicken skin was not crispy. i read that the chicken needs to be very dry for the skin to be crispy but with quite a bit of oil in the recipe, how wud the crispy skin happen? puzzled and wud like to request for your opinion and advise.

    • Reply
      Sharon Lam
      2 August, 2016 at 10:00 am

      Patting dry the chicken before seasoning is essential to eliminate water/liquid. Water and oil are totally different components. Oil is fat, fat crisp things up at high temp. Some recipes do not use any oil at all as the meat cooks in it’s own fat as it renders. Also, level of crispiness varies, this is definitely not going to turn out like deep fried chicken but it shouldnt be rubbery like steam chicken. More of in between commercial chinese roast chicken. When you see it cooking, the skin should be bubbling, if not bake a little longer or broil to finish. Another important thing is not to over crowd your pan, this increases steaming as the potatoes and chicken cooks. If pan is over crowded, your chicken will be steaming instead. I hope this helps. ๐Ÿ™‚

      • Reply
        michelle
        2 August, 2016 at 10:07 am

        i see… tks, sharon!

  • Reply
    Amy
    5 August, 2016 at 11:01 pm

    Can Worcestershire sauce be omitted? Or what is a good replacement?

    • Reply
      Sharon Lam
      6 August, 2016 at 8:29 am

      Hi Amy! You can omit of you do not have it.

  • Reply
    Grace
    7 August, 2016 at 10:48 pm

    Hi Sharon

    I m going to try this recipe aft the successful Roasted Tom Yum Chicken!

    ๐Ÿ˜

  • Reply
    Rac
    2 September, 2016 at 5:41 pm

    Can i use the mc commick mixed herbs instead of using rosemary and oregano?

    • Reply
      Sharon Lam
      2 September, 2016 at 9:41 pm

      Yes, you can. However, use only about 1.5 to 2 tsp of the dried herb mix.

  • Reply
    Sin Yin
    6 November, 2016 at 10:01 pm

    Hi, how long do u bake it for?

    • Reply
      Sharon Lam
      6 November, 2016 at 10:59 pm

      Hi, as stated in the recipe. Bake on middle rack for an hour, uncovered.

  • Reply
    Jennifer Yong
    12 November, 2016 at 4:45 pm

    Able to replace potato with carrots??

  • Reply
    leslie
    4 April, 2017 at 9:54 pm

    Is this temperature correct, 190 ?

    • Reply
      Sharon Lam
      4 April, 2017 at 10:08 pm

      Yes, 190 celsius or 375 fahrenheit.

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