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Crispy Rosemary Chicken & Roasted Potatoes

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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 Skin on bone-in chicken legs, pat dry
  • 6 small potatoes Granola Potatoes, washed & quartered
  • 1 yellow onion cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh rosemary
  • 1 tsp dried oregano
  • 3 cloves garlic minced
  • 1 tbsp worcestershire sauce*
  • Salt and black pepper to taste
To serve
  • Lemon wedges
  • Chopped cilantro

Method
 

  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

You can also mix all the ingredients up in your baking tray if you don't want to wash another bowl!
*For whole30 compliant worcestershire sauce substitute: https://goo.gl/IsPuXa
Adapted from Big Oven