Rosemary Roasted Chicken is a FAN FAVORITE in our house! Eric LOVES coming home to the smell of this chicken. He can literally smell it from the garage! It is so easy to make, and it comes out perfect every time! You can serve it with just about anything on the side. A starch, a salad…or both! I make this chicken recipe at least twice a month. You should definitely add it to your dinner menu rotation. Scroll down for the recipe!
Ingredients:
Chicken Legs, 2
Onion, 1, sliced
Mini Potatoes, 10, sliced
Salt
Fresh Ground Pepper
Garlic Powder
Rosemary (dried)
Extra Virgin Olive Oil (“EVOO”), 2-3 tablespoons
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- Spray your Pyrex with Pam.
- Spread the onions and potatoes along the bottom of the Pyrex. Drizzle with EVOO and season liberally with salt, fresh ground pepper, garlic powder, and rosemary. Mix everything together with your hands to make sure the seasoning is evenly distributed.
- Place the chicken legs on top of the potatoes and onions. Rub with EVOO and then season both sides of the chicken with the same spice mix used on the potatoes and onions.
- Cover the Pyrex with foil and roast in the oven for 30 minutes.
- After 30 minutes, remove the foil and roast uncovered for an additional 30 minutes or until the chicken is slightly browned.
- Serve immediately.
