Easy Oven-Roasted Chicken with Rosemary

1. 1

   Remove any eyes (sprouts) from the potatoes and cook in boiling water, skins on.

2. 2

   Cook until they are soft enough to pierce easily with a fork.

3. 3

   Remove from the water and cut into quarters.

4. 4

   Cut the chicken thigh into 6-7 pieces.

5. 5

   Spread out the chicken, garlic (skin on) and potatoes in an oven-safe dish and sprinkle with salt and pepper.

6. 6

   Pour on an even layer of extra virgin olive oil, and top with plenty of rosemary.

7. 7

   Bake in a 480C/250C oven for 20-30 minutes.

8. 8

   When the chicken is no longer pink and cooked through, it's done.

9. 9

   Peel the skin from the garlic before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.