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Monday, 5 September 2016

Baked rosemary chicken & potatoes

Recipe adapted from Delishar.

4 Skin on, bone-in chicken legs, pat dry
6 small potatoes (Granola Potatoes), washed & quartered
1 yellow onion, cut into 1 inch pieces
1/4 cup olive oil
1 tbsp chopped fresh rosemary
1 tsp dried oregano
3 cloves garlic, minced
2 german sausages
1 tbsp worcestershire sauce

Salt and black pepper to taste
Some lemon wedges
Some cherry tomatoes
Chopped cilantro

  • Preheat oven to 190C.
  • Mix rosemary, oregano, garlic, worcestershire sauce, and oil together in a large mixing bowl.
  • Add chicken, onion, and potatoes into bowl.  Toss to coat.
  • Lay everything out onto a large baking dish.
  • Rest the chicken on top of the potatoes.
  • Season with salt and pepper.
  • Bake on middle rack for an hour, uncovered.
  • Serve with lemon wedges, cherry tomatoes and garnish with chopped cilantro.
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