Rosemary Roasted Chicken & Potatoes

Rosemary Roasted Chicken & Potatoes

Rosemary Roasted Chicken & Potatoes

Prep Time
10 Minutes
Cook Time
1 Hour 5 Minutes
Ingredients
13
Servings
4
Ingredients
Key Products
Rosemary

Product Information

£ 1.70/unit,18g
Garlic Granules

Product Information

£ 1.90/unit,47g
Coarse Ground Black Pepper

Product Information

£ 2.20/unit,33g
Oregano

Product Information

£ 1.70/unit,7g
Paprika

Product Information

£ 1.70/unit,34g
Dried Thyme

Product Information

£ 1.70/unit,11g

Instructions

  • 1 1. Pre-heat the oven to 220˚C, 425˚F, Gas Mark 7. Scatter the potatoes into a large ovenproof tray, drizzle with the oil and sprinkle over the Rosemary and Garlic Granules, toss the potatoes to coat evenly and cook for 20 minutes.
  • 2 2. Meanwhile, combine the Pepper, Oregano, Paprika and Thyme in a bowl, add the honey, lemon juice and Salt and mix well. Add the chicken and coat. Remove the potatoes from the oven, push to the side of the tray and place the chicken thighs in the centre of the tray. Scatter the onions on top of the potatoes.
  • 3 3. Reduce the oven temperature to 200˚C, 400˚F, Gas Mark 6 and cook for a further 40-45 minutes until the chicken is cooked through and the juices run clear. Delicious served with green vegetables.