Rosemary Baked Chicken and Potatoes

Rosemary Baked Chicken and Potatoes

This recipe is the perfect example of real food. This is a dish your grand mother would have fixed… and her grand mother before her. Use pastured free range chicken if you can and organic potatoes. For a real treat replace the red potatoes with fingerling potatoes.



2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons fresh rosemary, finely chopped
1 teaspoon Sea Salt
1/2 teaspoon coarsely ground pepper
2 cloves garlic finely chopped
6 bone-in free range chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved


1. Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan that has been buttered.

2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.