There are few things as comforting as rosemary chicken and potatoes roasted in the oven. This nourishing Mediterranean-style main dish is very easy to prepare, even on a weeknight. I learned the recipe from my stepdaughter’s teacher, who makes it regularly for Shabbat dinner. If you eat chicken, having an easy and tasty oven roasted chicken recipe in your cooking rotation is a must. And there is something so comforting about the scent of roasted chicken and potatoes cooked in the oven. With aromatic rosemary, garlic, lemon, and crispy roasted potatoes, this recipe is almost a complete meal in itself. Add a vegetable side dish, and you’ve got a simple and elegant dinner that you can enjoy year-round.
When my stepdaughter was in high school, we hosted her Jewish Studies class in our home for a Shabbat dinner celebration. The gathering was organized by her teacher, Cheryl Cohen. My stepdaughter always talks about Cheryl with a smile on her face; she loved her Jewish Studies class and everything she learned there. It was Cheryl’s idea to organize a Shabbat meal with the students, where they do all the cooking and preparations themselves (with a little help from us, of course). This recipe for rosemary chicken and potatoes was Cheryl’s contribution to the dinner menu.
As the evening progressed, it became clear that Cheryl was making a positive, lasting impact on the lives of her students. They were all excited to celebrate the tradition of Shabbat together. I was thrilled to host them in my kitchen. And of course, we all loved learning Cheryl’s special recipe for rosemary chicken and potatoes.
In addition to the rosemary chicken and potatoes, I taught everybody how to sear salmon and how to make chocolate toffee matzo crunch. The students made mashed sweet potatoes, asparagus, broccoli, salad, fresh fruit, and of course freshly baked challah that the students braided themselves. When everything was ready, Cheryl led the Shabbat blessings as the sun set.
As part of the blessings, each student talked about what they’re grateful for. Additionally, they shared what they hope for in the coming week. We lit the candles, then it was time to eat! We set up a long table in our entryway so there was plenty of room for everybody to enjoy the delicious meal they created.
After our Shabbat dinner, I knew I had to share Cheryl’s recipe for rosemary chicken and potatoes. It couldn’t be easier to make, and everybody just loved it. Bone-in, skin-on chicken pieces are brushed with olive oil and seasoned, then roasted in a hot oven on a bed of potatoes, garlic, rosemary and lemon. The whole garlic cloves and fresh rosemary infuse the chicken with lots of flavor. The potatoes roast up tender with crispy brown exteriors, deeply flavored from the juices of the chicken. Since that evening, this dish has become a family favorite in our home. This easy roasted chicken recipe takes just a few minutes to prepare.
This is a one-pan meal, meaning there is no need to dirty a bunch of dishes. Simply toss the potatoes in a bowl, layer everything in the roasting pan, and bake. It’s a delicious way to cook roasted chicken… easy enough for a weeknight meal, yet special enough for Shabbat, or any occasion. Enjoy!
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Rosemary Chicken and Potatoes – Oven Roasted Chicken Recipe
Ingredients
Chicken Ingredients
- 4-5 pounds chicken pieces, bone in, skin on (I prefer whole leg and thigh pieces)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh rosemary minced
- 1/2 teaspoon black pepper
- Additional olive oil or nonstick cooking spray
Potato Ingredients
- 3 1/2 pounds Yukon gold potatoes
- 2 tablespoons extra virgin olive oil
- 12 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh rosemary minced
- 2 lemons sliced into 8 thick wheels
- 8-10 large fresh rosemary sprigs
NOTES
Instructions
- Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.
- Cut the potatoes into 1-inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.
- While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Carefully and liberally brush the hot pan with olive oil, or spray with nonstick cooking oil spray. Quickly and carefully pour the potato and garlic mixture evenly across the bottom of the pan.
- Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. Create a bed to lay the chicken pieces on.
- Lay the chicken pieces on top of the potatoes, rosemary and lemon. Return the pan to the oven and roast for 30 minutes.
- After 30 minutes, remove the pan from the oven and give the potatoes a good stir to be sure they are well coated with the oil and fat from the chicken. You may need to remove the chicken for a moment to do this, just be sure to replace it when you are finished stirring the potatoes. Once the potatoes have been stirred, increase the oven heat to 450 degrees and return the pan to the oven. Roast for an additional 20 minutes, then stir the potatoes again, removing the chicken pieces as needed, then placing them back on the potatoes. Return pan to the oven.Continue roasting for 10-25 minutes longer, or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp, and the potatoes are browned and tender inside. The potatoes and chicken should be done around the same time; if the potatoes do not feel "done enough" you can remove the chicken once it's fully cooked and continue to roast the potatoes until they are cooked through.For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.
Ann Domjan says
I’m making that tomorrow!
Liz says
A wonderful recipe, but mostly, thank you for sharing the group Shabbat dinner – just made me smile!
P.S. I made your Chicken Shawarma today – major YUM! This one goes on my list as well – I LOVE rosemary and chicken!
Tori Avey says
So glad you enjoyed the shawarma Liz! 🙂
Judy Alles Hyland says
Works for me!
Catherine Ferrone Keating says
Granma made this with Vinegar too
Donna Jacobson says
This looks wonderful!
Beth Marcilio says
Thank you. I love your website…..correction from Beth
Beth Marcilio says
A good recipe without the American Fixation on sugar.
The story is lovely. Good young people with Faith
Thanks you. Ill over your website
From another Shiksa
Reb Lee says
I love chicken !
Carol Diane O'Brocki says
I just printed the recipe. I wish someone would invite me to a Shabbat service at their home…
anny says
I’m always worried about recipes that suggest putting potatoes (or any other vegetable) in with raw chicken to cook. My concern is that the juices from the raw chicken – which may contain Salmonella – will absorb into the potatoes and potentially make guest sick. Is this a real concern or am I just neurotic in the kitchen!
Tori Avey says
Hi Anny– as long as you measure the chicken’s internal temperature and it has reached 170 degrees F, the potatoes in the pan will have come to temperature as well and will be safe to consume. Once those juices are cooked to 170, the bad bacteria can no longer survive. So if you’re worried, best to use a thermometer, then you can feel safe! (I suppose you could also measure the temperature of the largest piece of potato in the pan as well to be super safe…)
Georgette Silver says
Garlic rosemary chicken….Shabbos dinner favorite.
Mark Neumann says
Yum
Melanie Springer says
Yum!
Bill Credle says
We do one all most like this.
Yummy.
Krista Hill says
Looks good.
RosettaFern Nybro says
I have to find her cookbooks, not only are her recipes great but I love the history behind the food
Anita Mitchell Goldberg says
Going to try this with a whole chicken, have one in the freezer I want to use up.
Deirdre Garvey says
Looks yummy
Kimberley Barca says
Yum Tori! Can you make this with just the wings I cant eat dark meat of any bird, it makes me sick! Id like to make this w wings instead of buffalo wings .
Tori Avey says
Yes you can Kimberley, or you can make it with breasts if you prefer. Any chicken pieces will work. If you’re using wings they will probably cook in an hour or less, so you may need to remove the wings once they’re cooked and finish cooking the potatoes separately (they may take longer). Enjoy!
Adam Scopin says
With small size chicken pieces, you can par-boil the potatoes first, then add them for the remainder of the cooking time. The parboil time depends on the size you cut the potatoes. If they are relatively small, remove them from the water in about 5 minutes. If they aren’t too soft, they will still crisp up during the roasting.
Kimberley Barca says
Thanks so much Tori you really care about helping us thankyou!
Stacey says
This sounds amazing. I will be trying this for an upcoming Shabbos dinner.