Roasted Rosemary Chicken With Potatoes

01Method

1. 1

   Place an oven rack at the top position and heat the oven to 220°C. Line a roasting pan with parchment paper.

2. 2

   Toss the potatoes in a bowl with most of the oil, the rosemary, and a pinch of salt until evenly coated. Spread them in a single layer in the prepared pan and roast, stirring occasionally, until they begin to soften, about 25–30 minutes.

3. 3

   While the potatoes roast, season the chicken breasts on both sides with salt and pepper. Warm the remaining oil in a large nonstick skillet over medium-high heat and cook the chicken skin-side down until the skin turns golden, 4–5 minutes.

4. 4

   Place the seared chicken skin-side up on top of the partially cooked potatoes. Continue roasting until a meat thermometer inserted into the thickest part reads 71°C and the juices run clear, another 25–30 minutes.

5. 5

   Arrange the chicken and potatoes on a serving platter and bring to the table.