Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rosemary roasted chicken with potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

The beginning of fall comes with an abundance of apples, which means it's time to start baking! But more than pies, apples roast extremely well with chicken! This dish makes a fantastic sweater-weather meal, with beautifully roasted chicken and an apple, potato, and onion bake that takes advantage of the delicious roasted chicken drippings.

Rosemary Roasted Chicken with Potatoes is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Rosemary Roasted Chicken with Potatoes is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook rosemary roasted chicken with potatoes using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Rosemary Roasted Chicken with Potatoes:

1. Prepare 2 tsp Paprika
2. Get 1 1/2 tsp Crushed Rosemary Leaves
3. Get 1 tsp Minced Garlic
4. Make ready 1/2 tsp Coarse Ground Black Pepper
5. Take 1 tsp Salt
6. Prepare 2 tbsp Olive oil
7. Take 6 Chicken breast (I used 12 chicken tenders)
8. Make ready 1 Small, red or gold potatoes, cut into 1-inch cubes

This Rosemary Roasted Chicken and Potatoes recipe is inspired by our Shabbat dinner. Skin-on chicken pieces are brush 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 tons of flavor. Mix oil, and seasonings in a large bowl.

Instructions to make Rosemary Roasted Chicken with Potatoes:

1. Mix oil, all of the spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange the chicken and potatoes in a single layer in a foil-lined baking pan sprayed with non-stick cooking spray.
2. Bake, uncovered, in a preheated 425°F oven for 30 minutes, or until the chicken is cooked thoroughly and the potatoes are soft when poked with a fork.

Add chicken and potatoes; toss to coat. Arrange chicken and potatoes in single layer in pan. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl.

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