Quick Rosemary Chicken and Potatoes Recipe

Name: Quick Rosemary Chicken and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby yukon gold potato; 1 small head cauliflower, cut into florets; 8 garlic cloves, smashed and peeled; salt and pepper; 1 cup chicken stock; 2 tablespoons evoo extra virgin olive oil; 4 bone-in skin-on chicken breasts, halved across the breasts with sharp knife; 4 sprigs rosemary, finely chopped; 1 cup dry white wine; giardiniera or balsamic vinegar, drizzle

Servings: persons

1 lb baby yukon gold potato
1 small head cauliflower, cut into florets
8 garlic cloves, smashed and peeled
salt and pepper
1 cup chicken stock
2 tablespoons evoo extra virgin olive oil
4 bone-in skin-on chicken breasts, halved across the breasts with sharp knife
4 sprigs rosemary, finely chopped
1 cup dry white wine
giardiniera or balsamic vinegar, drizzle

1
Preheat oven to 450˚F.
2
Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid.
3
Season with salt and pepper, add stock and bring to boil.
4
Cover and reduce heat to a simmer.
5
Cook 10-12 minutes.
6
Meanwhile, heat a large, cast-iron skillet over medium-high heat.
7
Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary.
8
Add EVOO to skillet, 2 turns of the pan.
9
When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.
10
Remove chicken to a plate and add wine to the pan, scraping up the drippings.
11
Add potatoes, cauliflower and garlic to pan, and top with the browned chicken.
12
Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.
13
Serve chicken, potatoes and cauliflower with giardiniera alongside or topped with a little balsamic drizzle, if desired.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb baby yukon gold potato, 1 small head cauliflower, cut into florets, 8 garlic cloves, smashed and peeled, salt and pepper, and more.

Yes, Quick Rosemary Chicken and Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Rosemary Chicken and Potatoes

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