Crispy Rosemary Chicken & Potatoes
 | Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients: 1 Fryer Chicken cut into 8 pieces or 3 pounds of assorted chicken pieces
5 cloves of garlic minced
Juice of 2 lemons
¼ cup olive oil
¼ cup fresh rosemary stemmed and chopped
2 pounds russet potatoes cut into wedges or 1 inch chunks
Salt and pepper
Directions: 1. Combine all of the ingredients and marinate 1 hour. 2. Preheat the oven to 375 degrees. 3. Strain out the marinade and Spread the mixture out on a lightly oiled sheet pan. 4. Roast for ½ hour turn pieces and continue to roast until golden crispy and an internal temperature of 160 degrees has been reached. 5. Enjoy!
Pairs Well With:
 |
| Pinot Grigio |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
