Roasted Rosemary Chicken And Potatoes

Roasted Rosemary Chicken And Potatoes

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Linda Mayfield


Quick and delicious!!


★★★★★ 1 vote

4 to 6
5 Min
30 Min


  • 4 to 6
    chicken breasts, boneless and skinless (about 2 lbs)
  • 2 Tbsp
    olive oil, extra virgin
  • 2 tsp
  • 1 1/2 tsp
    rosemary, crushed
  • 1 tsp
    garlic, minced
  • 1/2 tsp
    coarse black pepper
  • 1/2 tsp
  • 1 1/2 lb
    small, new red potatoes

How to Make Roasted Rosemary Chicken And Potatoes


  1. Preheat oven to 400 degrees. Line a cookie sheet with foil. Half and quarter the potatoes. In a zip~lock bag, add all ingredients together and toss until everything is well coated. Pour all into prepared pan and bake for 30 minutes, or until chicken juices run clear. Give the veggies a stir after 15 minutes.

    NOTE: If chicken breast is thick, increase time to 40 minutes. For more flavor, cut a sweet onion into chunks and add to the bag.

Printable Recipe Card

About Roasted Rosemary Chicken And Potatoes

Course/Dish: Chicken Roasts
Other Tags: Quick & Easy Healthy
Hashtags: #low-fat #breast

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