Recipe of Super Quick Homemade Crispy Baked Rosemary Chicken & Potatoes

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, How to Prepare Homemade Crispy Baked Rosemary Chicken & Potatoes. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Crispy Baked Rosemary Chicken & Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crispy Baked Rosemary Chicken & Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Crispy Baked Rosemary Chicken & Potatoes is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Crispy Baked Rosemary Chicken & Potatoes estimated approx 1 hour 30 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Crispy Baked Rosemary Chicken & Potatoes using 12 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Crispy Baked Rosemary Chicken & Potatoes:

1. 6 Chicken breast
2. 8 small Red potatoes quartered
3. 1/2 cup Red onions; sliced
4. 1/2 cup Extra-virgin oil, or as needed
5. 1 tsp Garlic; minced
6. 1/2 tsp Red pepper; fresh & minced
7. 1/4 cup Butter
8. 1/3 tsp Rosemary; dried
9. 1/3 tsp Oregano; dried
10. 1/3 tsp Parsley flakes; dried
11. 1 tbsp Italian dressing
12. 1 Salt to taste

Instructions to make to make Crispy Baked Rosemary Chicken & Potatoes

1. Preheat the oven to 375 (190 degrees C).
2. Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside.
3. Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes.
4. While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside.
5. After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.)
6. Optional, baste during the last 15 minutes for extra crispness.

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