Roasted Rosemary Chicken with Potatoes

1. 1

   Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.

2. 2

   Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine.

3. 3

   Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.

4. 4

   Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper.

5. 5

   Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat.

6. 6

   Cook the chicken skin-side down until just golden, 4 to 5 minutes.

7. 7

   Set the chicken skin-side up on the partially roasted potatoes.

8. 8

   Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.

9. 9

   Transfer the chicken and potatoes to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.