ROSEMARY ROASTED CHICKEN & POTATOES

Roast chicken and potatoes using just one pan with this recipe from The Honour System. Toss with simple ingredients like rosemary and garlic, then bake ’till tender and crispy. Serve this dish for a satisfying sit-down supper.



Ingredients for servings

    Roasted Chicken

  • 1 medium pepper cut into strips

  • 0.5 medium red onion cut into strips

  • 4 medium potatoes scrubbed and cut into 8 wedges each

  • 6 cloves garlic peeled and smashed

  • 3 chicken breasts cut into even strips

  • 4 tablespoons olive oil

  • 2 sprigs fresh rosemary chopped

  • to taste Salt

  • to taste pepper

Directions

  • Heat your oven to 375 degrees F, and line a baking pan (9 inch by 13 inch) with parchment.

  • Chop all your veggies and the chicken, and place them in the baking pan.

  • Cover with the garlic, oil, sea salt, pepper and rosemary. Toss until well coated.

  • Roast for 45 minutes, until the chicken and potatoes are cooked through. Stir every 10-12 minutes to make sure nothing burns.

  • Serve warm.

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