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12 ingredients, 6 steps, cooking Crispy Baked Rosemary Chicken & Potatoes

Good Afternoon all, now you can present recipe Crispy Baked Rosemary Chicken & Potatoes with 12 ingredients and 6 steps. Next this is how to cook, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Crispy Baked Rosemary Chicken & Potatoes.

Ingredients all Crispy Baked Rosemary Chicken & Potatoes

1. It’s 6 : Chicken breast.
2. You need 8 small : Red potatoes quartered.
3. Prepare 1/2 cup : Red onions; sliced.
4. It’s 1/2 cup : Extra-virgin oil, or as needed.
5. You need 1 tsp : Garlic; minced.
6. You need 1/2 tsp : Red pepper; fresh & minced.
7. Prepare 1/4 cup : Butter.
8. Prepare 1/3 tsp : Rosemary; dried.
9. Prepare 1/3 tsp : Oregano; dried.
10. You need 1/3 tsp : Parsley flakes; dried.
11. It’s 1 tbsp : Italian dressing.
12. It’s 1 : Salt to taste.

If all ingredients Crispy Baked Rosemary Chicken & Potatoes it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Crispy Baked Rosemary Chicken & Potatoes

1. Preheat the oven to 375 (190 degrees C).
   
2. Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside.
   
3. Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes.
   
4. While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside.
   
5. After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.)
   
6. Optional, baste during the last 15 minutes for extra crispness.
   
7. Finish and Enjoy.

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