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Crispy Rosemary Chicken & Roasted Potatoes

Delishar
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4

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

Instructions
 

  • Preheat oven to 190C. (Top & bottom heat, no fan-force)
  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
  • Add chicken, onion, and potatoes into bowl.
  • Toss to coat.
  • Lay everything out onto a large baking dish.
  • You can rest the chicken on top of the potatoes.
  • Season with salt and pepper.
  • Bake on middle rack for an hour, uncovered.
  • 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