Crispy Rosemary Chicken

    1 hour 15 minutes

    Chicken is perfectly crispy in this cooking technique and tastes great with rosemary, oregano and garlic. I like to serve with fresh steamed vegetables.

    1121 people made this

    Serves: 6 

    • 8 chicken thighs
    • 6 small red potatoes, quartered
    • 1/2 cup (125ml) extra-virgin olive oil, or as needed
    • 1 tablespoon diced fresh rosemary
    • 1 1/2 teaspoons diced fresh oregano
    • 1 1/2 teaspoons garlic, crushed
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat the oven to 180 degrees C.
    2. Place chicken and potatoes into a large bowl. Pour olive oil over them and stir to coat. Scatter the chicken and potato pieces in a large roasting tray or baking tray with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
    3. Bake for 1 hour in the preheated oven uncovered. Baste during the last 15 minutes for extra crispness.

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    Reviews in English (899)


    This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it! I used chicken breasts since that's what we prefer. I halved them lengthwise like large chicken tenders. I mixed everything up as directed in step 2 but I baked the seasoned potatoes for 30 minutes then added the chicken to the same pan for the last 30 minutes. Since I was using smaller pieces and white chicken, I didn't want the chicken to dry out by cooking for an entire hour. It was PERFECT! The chicken provided some extra juices that made the potatoes to die for. I'll be making this again soon. We all loved it!  -  21 Jun 2007  (Review from Allrecipes USA and Canada)


    Don't rate the recipe if you are changing everything but the name of the recipe. Holy , submit your own recipe. Don't change everything and give this recipe 2 stars because you did not try this recipe and went off on your own to create a tasteless, worthless creation. If yours is so awesome then post it! If not then shut up. This is a great recipe as is. Enough said!  -  11 Nov 2009  (Review from Allrecipes USA and Canada)


    This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well. Perhaps some fresh lemon juice on them would add a little kick? This one is a keeper! And the fresh rosemary is definitely worth it!  -  03 Feb 2007  (Review from Allrecipes USA and Canada)