Roast Chicken with Potatoes and Herbs
A quick and hearty sheet-pan dinner with juicy chicken pieces, crispy potatoes, and sweet roasted tomatoes, all infused with garlic and rosemary.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 45g
Ingredients
- 2 lb chicken pieces
- 1.5 lb baby potatoes
- 1 pint cherry tomatoes
- 4 cloves garlic cloves
- 2 tbsp fresh rosemary
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. On a large rimmed baking sheet, toss the 1.5 lb baby potatoes and 1 pint cherry tomatoes with 2 tbsp olive oil, salt, and pepper. Spread in a single layer.
- 2
Pat the 2 lb chicken pieces dry and place them among the potatoes. Rub the chicken with the remaining 1 tbsp olive oil and season generously with salt and pepper.
- 3
Scatter the 4 garlic cloves (smashed) and 2 tbsp chopped rosemary over everything. Roast for 25-30 minutes, until the chicken is golden and cooked through (juices run clear) and the potatoes are tender when pierced with a fork.
- 4
If you like extra crispiness, broil for the last 2-3 minutes until the chicken skin is deeply browned. Serve hot, spooning any pan juices over the top.
Tools you’ll need
- rimmed baking sheet
- chef's knife
- cutting board
- mixing spoon
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