This rosemary roast chicken and potatoes is a one-pot wonder which will never fail to hook you up! This absolutely flavorful but easy & super-quick stuff will be your favorite meal for all its awesomeness!
I love one-pot-wonders! Is there anyone who doesn’t?
I mean com’on! Can you think of a valid reason for anyone to not love something as amazing as one-pot meals? I can’t!
If you are one of those unfortunate few who haven’t fallen for the flavorful one-pot meals, then this is your right place to be which can change your life for good! This one pot roast chicken with fresh rosemary is such a stuff that you can’t escape from being trapped in its awesomeness!
One pot meals are not rare in Indian cuisine too. Take the biryani for example! The chicken cooked with rice sealed in the same vessel is an ultimate example of one-pot wonders. We Indians can’t even imagine our lives without biryanis!
If I start talking about biryanis, it would be tough for me to stop. So I better come back to my today’s recipe which is no way lesser than a biryani! I loved this recipe because of the combination of fresh rosemary with chicken which creates an amazing flavor which is completely indescribable in word!
Grilled or roast chicken has been our family favorite. Though I haven’t had much of them during my childhood as they were not as popular at that time. Once I discovered this treasure during my exploration of culinary world, there was no looking back! I am just hooked to the idea of chicken marinated with some spice/herbs and then grilled/roasted on fire. Can it get any better? Nope!
I also can’t underestimate the potatoes! This is a must – I have to have roasted potatoes with roast chicken! They just go hand in hand and roast chicken is simply incomplete without those chargrilled caramelized super-tasty potatoes all infused with the chicken juices! The potatoes will vanish even before the chicken once you place the roasting dish on the table! Trust me I am not joking!
I got this recipe from one of my favorite youtubers Laura Vitale. Surprisingly I had all the ingredients needed for this recipe and I immediately made up mind. I marinated the chicken overnight which I think is best for such recipes. But if you can’t afford that much time, you can let it marinade for at least 2 hours.
I can understand that you may not have all these ingredients readily at home, but I will encourage you – no, let me correct, I insist you – to plan for making this one and get all the ingredients during your next supermarket trip. I can guarantee that you will be grateful to me!
PS: In case you can’t get your hands on fresh rosemary, you can substitute it with dried rosemary.
- Skin on chicken drumsticks and thighs – 1 kg/2 lb
- Dried paprika – 2 tsp
- Fresh rosemary – 3 tbsp, leaves stripped from the stem and roughly chopped
- Garlic powder – 2 tsp
- Onion powder – 2 tsp
- Dried thyme – 1 & ½ tsp
- Dried sage – 2 tsp
- Dijon mustard – 1 tbsp
- Olive oil – ⅓ cup + 2 tbsp
- Lemon juice – 3 tbsp
- Garlic – 12-15 cloves, unpeeled
- Potatoes – 500 gms, unpeeled & quartered
- Take a large bowl and combine together the paprika, 2 tablespoons of fresh rosemary, dried thyme, onion & garlic powder (you can substitute the powders with onion-garlic paste too), dried sage, Dijon mustard, ⅓ cup of olive oil, lemon juice salt and pepper. Whisk everything together to get a homogeneous marinade for chicken.
- Now add the chicken pieces and garlic cloves to the marinade and coat everything really well. Cover and marinate the chicken overnight if possible or at least 2 hours in the refrigerator. Take the chicken out of the refrigerator at least 10 minutes before cooking and allow it to sit at room temperature.
- In the meantime, toss the quartered potatoes in remaining 1 tablespoon of fresh rosemary, 2 tablespoons of olive oil, salt and pepper. (You won’t need to peel the potatoes but make sure to wash all the dirt off! The skin will taste incredible after roasting!)
- Preheat the oven to 220 C/425 F. Arrange the chicken along with all the marinade in a large baking dish and surround them with the potatoes and unpeeled garlic cloves. (If you peel the garlic cloves, they may burn while roasting and won’t taste good. The skin will prevent them from burning and the roasted garlic will taste awesome!)
- Roast the chicken with potatoes for about 1 hour and 20 minutes or until the chicken is fully cooked through and the potatoes are golden brown and caramelized.
- Sprinkle fresh chopped parsley all over the chicken and serve warm!