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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The fragrant rosemary is this hearty meat-and-potatoes dish makes the whole house smell wonderful! All you need to round out the meal is green salad or vegetable. Christine Yost, Newark, New York Ingredients:
3 large potatoes, peeled |
1 broiler/fryer chicken (3 to 4 pounds), cut into quarters |
2 tablespoons olive oil |
1 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 to 3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
Directions:
1. Cut each potato into four wedges. Place chicken and potatoes in a greased 13-in. x 9-in. baking dish or shallow roasting pan. Drizzle with oil. Combine salt, garlic powder and pepper; sprinkle over chicken and potatoes. Sprinkle rosemary over chicken.
2. Bake, uncovered, at 375° for 45 minutes; drain. Bake 15-20 minutes longer or until potatoes are tender and chicken juices run clear. Yield: 4 servings.
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