Good morning here we will give you a recipe crispy baked rosemary chicken & potatoes which is appetizing The way making it is very easy. You just need to be careful to get results from crispy baked rosemary chicken & potatoes which has aroma and taste that can evoke our tastes.

So that the result of crispy baked rosemary chicken & potatoes, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare crispy baked rosemary chicken & potatoes the delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings used in make

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

Place the chicken skin side up into large baking dish and scatter potatoes around it. Nutrition Preheat the oven and chop up your rosemary sprigs and garlic cloves. Set the chicken in a baking pan skin side up. WINNER, WINNER, CHICKEN DINNER If you liked this recipe, you should try these other easy chicken dinners.

Step by step to make 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. Done and ready to serve!

Place cereal in blender; blend on low speed until cereal is finely crushed. Mix with seasoning in shallow dish. Brush chicken lightly with oil, then dip in cereal mixture, turning to evenly coat both sides. Stuff with the onion and rosemary. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through.

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