Recipe of Super Quick Homemade Easy Oven-Roasted Chicken with Rosemary
Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Easy Oven-Roasted Chicken with Rosemary. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Easy Oven-Roasted Chicken with Rosemary, 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 Easy Oven-Roasted Chicken with Rosemary 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 Easy Oven-Roasted Chicken with Rosemary is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Easy Oven-Roasted Chicken with Rosemary using 6 ingredients and 4 steps. Here is how you cook it.
I was inspired by a Tuscan dish. You only need to spread the ingredients out in a dish and roast! So simple, and perfect for Christmas.
Note: The Rosemary is only added for the aroma, and should not be eaten.
This is a simple dish that brings out the natural flavors of the ingredients, so it's best to use high-quality chicken. Be sure to use an oven-safe dish. A lot of oil will gather in the bottom of the dish during cooking – it tastes great spread on potatoes or bread. Recipe by ai_yui
Ingredients and spices that need to be Make ready to make Easy Oven-Roasted Chicken with Rosemary:
- 1 Chicken thigh
- 2 Potatoes
- 1 Garlic
- 1 pack Rosemary (fresh)
- 1 Salt and black pepper
- 2 tbsp Extra virgin olive oil
Steps to make Easy Oven-Roasted Chicken with Rosemary
- Remove any eyes (sprouts) from the potatoes and cook in boiling water, skins on. Cook until they are soft enough to pierce easily with a fork. Remove from the water and cut into quarters.
- Cut the chicken thigh into 6-7 pieces. Spread out the chicken, garlic (skin on) and potatoes in an oven-safe dish and sprinkle with salt and pepper.
- Pour on an even layer of extra virgin olive oil, and top with plenty of rosemary. Bake in a 480°C/250°C oven for 20-30 minutes.
- When the chicken is no longer pink and cooked through, it's done. Peel the skin from the garlic before serving.
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