rosemary chicken

Chicken can be prepared in a myriad of ways to make a bomb meal every time. If searching for something new for that special occasion or to just spoil yourself, look no further. This rosemary chicken recipe will have you and your guests craving more.


6 chicken thighs, skin removed
1 1/2 tsp rosemary leaves
2 tbsp olive oil
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 tbsp paprika
1/2 Kg small potatoes

Serves 6


  • Preheat oven to 220°C.
  • Mix the oil, rosemary, garlic powder, pepper paprika and salt in large bowl.
  • Peel, wash and cut the potatoes into halves.
  • Add chicken and potatoes then toss to ensure they’re well coated.
  • Arrange potatoes in single layer on a foil-lined 15x10x1-inch baking pan sprayed with no-stick cooking spray. Bake for 15 minutes.
  • Push the potatoes to one side of the baking pan. Place chicken on the pan.
  • Bake 30 to 35 minutes longer or until the chicken is cooked through and potatoes are tender. Turn the potatoes occasionally to ensure they cook on all sides.
  • Your rosemary chicken is ready to serve. Enjoy!


For extra crispness, baste the chicken and potatoes during the last 15 minutes of baking.



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