Rosemary oil Roasted Chicken Taters

 

Lemon Garlic Rosemary Roast Chicken

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How To Make Roasted Rosemary Potatoes

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Lemon Garlic & Rosemary Roasted Chicken Recipe

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Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min. Step 3 Transfer chicken.

Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. The idea is to 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. Layer apples, potatoes, and sauteed onion slices in the bottom part of the broiler pan.

Cover with the part top of the broiler pan. Drizzle olive oil over chicken thighs. Sprinkle with fresh rosemary. In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper.

Add chicken and potatoes; toss to coat. Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.

Preheat oven to 425 degrees. Mix oil, and seasonings in a large bowl. Add chicken and potatoes; toss to coat.

Line 15x10x1-inch baking pan with foil and spray with no-stick cooking spray. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.

Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.) Bake 35 to 40 minutes or until chicken is cooked through and potatoes. In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken.

Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper.

Pour mixture over chicken, making sure all the chicken is covered. Toss a bit if. Watch how to make this recipe.

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, peppe. HOW TO MAKE BAKED ROSEMARY CHICKEN AND POTATOES Preheat the oven to 375 degrees F (190.5 degrees C). Mix together all the ingredients in a large bowl.

Place the chicken skin side up into large baking dish or baking sheet and scatter potatoes around it.

List of related literature:

When the time’s up, scatter the garlic, lemon zest and rosemary all over the potatoes, drizzle everything with 2 more tablespoons of oil, toss together and roast for another 30 to 35 minutes, or until beautifully golden and crisp.

“Jamie Oliver's Christmas Cookbook” by Jamie Oliver
from Jamie Oliver’s Christmas Cookbook
by Jamie Oliver
Penguin Books Limited, 2016

Roast in the oven, tossing once or twice with some rosemary, until the potatoes are soft in the center and a rich brown on the outside, 30 to 45 minutes, depending on size.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Flip and cook until both sides are browned, about 5 minutes total, but about 30 seconds before the potatoes are done, toss in some of the garlic, rosemary, and thyme.

“Six Seasons: A New Way with Vegetables” by Joshua McFadden, Martha Holmberg
from Six Seasons: A New Way with Vegetables
by Joshua McFadden, Martha Holmberg
Artisan, 2017

On a small rimmed baking sheet, toss the potatoes with the oil, thyme, garlic, rosemary, salt, and crushed red pepper.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

Add 4 ounces thinly sliced shallots and 1 teaspoon minced fresh rosemary, cover, and cook until beginning to brown, 5 to 7 minutes; add to potatoes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Spread the coated potatoes in a single layer on the prepared baking sheet and roast, turning them over about three quarters of the way through cooking, until they are tender and lightly browned around the edges, 30 to 40 minutes.

“The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini
from The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
by Cara Mangini
Workman Publishing Company, 2016

During final 3 minutes of roasting, sprinkle 2 tablespoons minced fresh rosemary over potatoes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Roasted rosemary potatoes—Cut about a cup of potatoes (preferably new potatoes) into bite-size pieces (leaving on the skin) and toss with oil, salt, pepper, and a quarterto a half-teaspoon of finely chopped rosemary leaves.

“The Weekend Homesteader: A Twelve-Month Guide to Self-Sufficiency” by Anna Hess
from The Weekend Homesteader: A Twelve-Month Guide to Self-Sufficiency
by Anna Hess
Skyhorse, 2012

Peel and thinly slice 6 baking potatoes (about 3 pounds/1.35 kg total) and toss them with the onions; 1 garlic clove, chopped; 3 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme; salt; and pepper.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

In a large bowl, toss the remaining 1 tablespoon oil with the potatoes, onion, garlic, rosemary, and 1½ teaspoons each salt and pepper.

“Cravings: Recipes for All the Food You Want to Eat: A Cookbook” by Chrissy Teigen, Adeena Sussman
from Cravings: Recipes for All the Food You Want to Eat: A Cookbook
by Chrissy Teigen, Adeena Sussman
Potter/Ten Speed/Harmony/Rodale, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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24 comments

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  • I live in a dorm and we have a mini oven that has 250 C only. How can I roast a whole chicken with that temperature, please let me know ��

  • Looks so good and I’m going give a try and make it tomorrow thanks you I also really like your nail polish can you give me the name and brand of the polish ����

  • I’m making this for thanksgiving 2019!!! Wooohooo!! I’m so excited I can’t wait!!

    Update: So I made it and it was a HUGE success!!! Thank you so much!!!!!!!!

  • I came here from an ad. When you said temp the chicken I became a fan…lol…I temp everything so I’m very pleased with this young man.

  • pls clean the god damn chicken before… the yellow skin on the legs burned from their excrements because of the cage breeding. disgusting

  • I like this guy. I’m probably not even gonna make this dish, but he still got me to watch a whole ad (for a brand I already use) that was the same length as the video I was waiting for and then click through after.

  • Another great recipe Claudia. Can we use dried thyme & rosemary and fresh parsley. As fresh thyme & rosemary are not available where I live. If yes what would be measurements.

  • I just cooked this for dinner and it’s simply amazing! It was what you said it will be…moist, tender and delicious!!! ������ Thank you so much for a wonderful recipe. Can’t wait to cook this for my family and friends! ❤️☺️��

  • I made this last night and omg it was delicious! My family loved it and ate it all, no leftovers! Mind you I made a big batch. The chicken was so tender and juicy it fell off the bone. Also the onions were caramelized so it deff gave it a nice touch. I can’t wait to cook more of your recipes! ☺️����

  • omg looks so good i am making this tonight. ur so funny! i love a cook with humor and spunk. my dad always says im too sarcastic to cook such good dinners haha.

  • I had to log in, I’ve seen your recipes before and tried them and you’re awesome! Love this never thought to stuff it with the ingredients! Keep on!!

  • Although looks good having people leave your video for the recipe is fucking stupid. I watched it to see it cooked and get the recipe. Not to go give you more ad money. Hell, I wouldn’t mind checking it out if I knew this was good. To see what else you had. Now I’ll pass.

  • I invite you to watch this recipe in video: https://youtu.be/K_0gFMzi5e4 (with Subtitles)
    A baked chicken variant that is tasty, easy, fast

  • Since I came across your channel, I really like most of your recipes. I’m learning how to cook and I will be using your recipes. Thank you for sharing your ideas. I am a subscriber.

  • I love your chicken recipes.i tried the other chicken recipe for my family and it was bomb and so was this.so I’m asking for more of these chicken recipes.keep up the good work!����������������

  • You are ridiculous with the seasonings you are such a pro at combining the right seasonings for your meats. They look so delicious even before you cook them lol This is a must try chicken and potatos can’t wait to make it for my husband the beautiful colors makes the video even more wonderful please keep them coming. ❤❤

  • This recipe is bomb! My chicken was sooooo juicy and flavorful!!! And it was my first time too. I had to record the outcome and send it to my friends lmao thanks girl

  • Great job Chef.  That chicken is a thing of beauty to look a and I am sure that it tastes great. Thank you for sharing your knowledge.  I will make it soon.Receive greetings from the USA.I am your subscriber.

  • And then kind southern black folk everywhere cried at the lack of seasoning.

    Also why not an even number of legs and thighs so that there is no waste??? Why not pre roast or pre boil or at least CUT the potatoes so they aren’t undercooked since they take twice as ling to cook then the chicken after its seared?

    So sad, Whipepo.

  • Oh my gosh Claudia is going to make me weak in the knees and break my food budget.  I came over from her butter herb steak and potato video and clicked on the link to this chicken and potato.  The ingredients are not too fancy and looks amazing.  Must try this too.

  • Made this and it came out soo good. This is the first time that I made a whole chicken and it came out good. Your recipes are always on point. Thank you!

  • I am having some girlfriends over on Saturday, I am going to make this for them! I am going to serve this with a cold bottle of wine and a huge mix salad! Thank you, Claudia. I like your afro puffs! very pretty. I have a question please, what happens to all the food you cook for your videos?

  • I tried making this today and I was delighted by its sour salty crispiness on the outside and moist softness inside..loved it..however i think i should have been more generous with the salt addition..thanks for this lovely recipe:)

  • Chef:
    Very impressed. Simple, elegant and lovely. There is however, one item in your technique that I can not duplicate that I know sets your chicken above all imitators; your French accent! I tried to talk like you to the chicken, but it did not respond. Lol!
    Great Job!