Easy Oven-Roasted Chicken with Rosemary
I was inspired by a Tuscan dish. You only need to spread the ingredients out in a dish and roast! So simple, and perfect for Christmas.
Note: The Rosemary is only added for the aroma, and should not be eaten.
This is a simple dish that brings out the natural flavors of the ingredients, so it's best to use high-quality chicken. Be sure to use an oven-safe dish. A lot of oil will gather in the bottom of the dish during cooking – it tastes great spread on potatoes or bread. Recipe by ai_yui
Easy Oven-Roasted Chicken with Rosemary
I was inspired by a Tuscan dish. You only need to spread the ingredients out in a dish and roast! So simple, and perfect for Christmas.
Note: The Rosemary is only added for the aroma, and should not be eaten.
This is a simple dish that brings out the natural flavors of the ingredients, so it's best to use high-quality chicken. Be sure to use an oven-safe dish. A lot of oil will gather in the bottom of the dish during cooking – it tastes great spread on potatoes or bread. Recipe by ai_yui
Cooking Instructions
- 1
Remove any eyes (sprouts) from the potatoes and cook in boiling water, skins on. Cook until they are soft enough to pierce easily with a fork. Remove from the water and cut into quarters.
- 2
Cut the chicken thigh into 6-7 pieces. Spread out the chicken, garlic (skin on) and potatoes in an oven-safe dish and sprinkle with salt and pepper.
- 3
Pour on an even layer of extra virgin olive oil, and top with plenty of rosemary. Bake in a 480°C/250°C oven for 20-30 minutes.
- 4
When the chicken is no longer pink and cooked through, it's done. Peel the skin from the garlic before serving.
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