Roasted Rosemary Chicken and Potatoes Source: Paula Deen 2020 November/December magazine Course: Main Cuisine: American Food Group: Poultry Serves: 4 |
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Ingredients
| 2 tablespoon(s) vegetable oil |
| 2-1/2 teaspoon(s) kosher salt, divided |
| 1 teaspoon(s) garlic powder |
| 1 teaspoon(s) black pepper |
| 4 large bone-in skin-on chicken thighs |
| 4 medium red potatoes, quartered |
| 1 large sweet onion, cut into wedges |
| 1 tablespoon(s) finely chopped rosemary |
| garnish: coarse salt, chopped fresh rosemary |
Instructions
Preheat oven to 425; In a 12" ovenproof skillet, heat olive oil over medium-high heat. Reduce heat to medium. Sprinkle 2 teaspoons of kosher salt, garlic powder and peper all over chicken, potatoes and onions. Add chicken, skin side down to skillet anc cook until golden brown; about 3 minutes per side. Add potatoes and onions to skillet; sprinkle with rosemary and remailing 1/2 teaspoon salt. Bake, stirring potatoes once, until an instant read thermometer inserted into the thickest portion of the chicken registers 165. and potatoes and onions are tender; about 35 minutes. Garnish with coarse salt, rosemary if desired. |
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