Crispy Rosemary Chicken and Fries

This recipe was delcious, especially the potatoes.... I did what others had suggested and drained the oil after an hour of baking, and then cooked it for another 15 minutes. I just eyeballed the seasonings to my taste and found the potatoes did need a little more salt when they had finished. They were fabulous though-- crispy on the outside as others had said, and soft on the inside. The chicken crisped up perfectly, though may have been a tad dry after cooking for an hour fifteen. Next time,I will likely pull it out after the first hour. Overall, super!

This was excellent! I went with boneless chicken breasts also and put the potatoes in the oven for 1/2 an hour before I put the chicken in. The chicken did not dry out and the potatoes still soaked up that chicken flavor the last 1/2 hour of baking! Great recipe and very easy to make.

Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined them for 45 minutes in 2 quarts of water with 1/4 cup each of table salt & sugar (if you do this, be sure to rinse the chicken well after brining!). Used Yukon Gold potatoes & chunked them up rather than quartering them. And, I think most important, I DID NOT cover the dish while baking it. I thought that covering would definintely impact how crispy everything would get. It sure couldn't have been easier, but I think next time I'll use fresh garlic, because the garlic taste was minimal. Smelled great while it was roasting! Thanks for the post!

This was very tasty, a good bistro type meal. I used Yukon potatoes because that is what I had on hand. Based on other's concerns...I drained the extra liquid off about half way thru and did NOT baste at the end and it was perfect...the potatoes were crispy on the outside and tender on the inside and the chicken was moist and juicy. Everyone had seconds and I wish I had doubled the whole thing! Served it with the sugar snap peas with mint recipe also from this site. Very nice dinner, thanks for sharing!

All right, you people, stop with the "This is how I made it...." It is wonderful just the way it is. By the way, Rosemary is extremely easy to grow - the more you cut it the better it does! Don't buy it - grow it!

I am giving this recipe five stars I thought it was very very good. My husband didn't like it as much but still ate it and and took it for lunch the next day. I didn't use as much oil as call for and it was still very good. I thought it was light and fresh. I can't say it was crispy I do recemend that you use a baking sheet instead of a roasing pan I think then it would get crispy. I will be making this again

The potatoes turned out absolutely delicious. I used boneless, skinless chicken thighs and it turned out dry. I think this recipe would only be good for bone-in thighs. But it definitely was crispy. Use coarse salt if you have it, adds lots of flavor to the potatoes.

Okay ... here's how I made this and it was beyond fantastic ... I used chicken thighs bone in skin on ... I used red potatoes ... I used rosemary and the rest as recipe suggests ... I put everything into a huge bowl ... olive oil, rosemary, oregano, garlic powder, salt, pepper (lemon pepper) ... (lots lots of all spices ... I used dried spices) ... mixed everything with my hands ... in the big bowl ... then I poured everything on to a cookie sheet type pan ... I used one of those round ones used for pizza ... a really big one ... then after doing all of that, I added a little more seasoned salt (Lawry's) ... pepper and rosemary on top of everything including putting rosemary under the chicken skin (all very very easy and fast) ... then I allowed all to sit for perhaps two hours ... room temp ... baked 375 for precisely one hour ... maybe a little longer ... everything was brown, crispy and totally yummy ... I made it for my husband and myself and we loved it!!! It was very rosemary-ee ... smelled lucious during the cooking process and a dish that I would serve to guests ... really ... I served it with quickly boiled brocolli and a small salad ... too good ... I will definitely keep this in my arsenal of weapoons ... but what I really love about this recipe is it's ease of ingredients and preparation ... the end result is far better than the easy effort ... I highly recommend this dish ... just watch it ... when it becomes browed and crispy you will be able to 'see' this ...

I have been making a version of this recipe for years. Actually a recipe I got from my mother-in-law. My only change is I add baby carrots and lower the oven temp to 300 degrees. I also cover the baking dish. Then uncover it to brown up for the last half hour. This gives the chicken and potatoes another hour or so to bake and fall off the bone tender, with a very tasty potato flavor.

This recipe was awesome but I did make some changes as other reviewers suggested. I added 1 tablespoon of Worchestershire sauce, 2 tablespoons of dijon mustard, 4 cloves of minced garlic in place of garlic powder, the juice of 1 lemon, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the olive oil. Will definitely make again!

This was an excellent way to prepare chicken and potatoes in one pan! After reading some of the reviews, here is what I decided to do, based on our preferences. First, I placed the prepped red potatoes in a large bowl, and added a medium onion, vertically sliced. Next, I sprinkled about 3 Tbs. of chopped fresh rosemary and 2 Tbs. fresh chopped parsley over the potatoes and onion. In a small bowl, I combined 1/4 c. E.V.O., several grinds of black pepper, about 1 1/2 tsp. sea salt, and 2 crushed cloves of garlic. I let this sit while I prepared the chicken. I cut off all visible fat, rinsed and patted dry, but left most of the skin intact. Next I placed a 4" sprig of rosemary beneath the chicken skin, and added a little sea salt and fresh ground black pepper. I combined the potato combo and the olive oil mixture and placed them on a I lightly oiled jelly roll pan. I placed the chicken pieces, skin side up, among the vegetables and herbs, careful to keep everything in one layer. 1 hour at 375, and everything was delicious! Thanks for the recipe!

This recipe is GREAT. Instead of chicken breasts, I used bone-in, skin on thigh/leg quarters; the chicken was juicy and delicious (and I don't even like the dark meat--did this soley for economic purposes at first). My two year old adores this, especially the "fries" which are more like the potato wedges you get from KFC. I reccomend spicing up the chicken more with poultry seasoning or mixed italian dried herbs, and adding some carrots with the potatos to get another veggie in. Also, use a large enough pan that the veggies don't crowd or end up under the chicken, or they won't crisp up/brown. I have made this recipe about 4 times now...a true keeper!

If I make this again and use chicken thighs I'll revise my review. However, I used chicken breast and overall the dish tasted bland to me. I used a generous amount of all the spices and then some. The potatoes tasted great but my boneless, skinless chicken breast....not so much. I'm trying to make healthier dishes. I did put the chicken about 30 minutes later. It wasn't dry... just lacked in flavor still.

My family has been making a similar dish for years. We use bone-in, skin on thighs and legs, carrots cut into 1 in. pieces as well as potatoes, and thyme instead of oregano.

Great recipe! I used boneless, skinless chicken thighs and dried herbs instead of fresh. I baked for a full hour and the meat turned out very tender and moist and the potatoes were done perfectly.

I found this absolutely delightful. I highly recommend using the fresh herbs as stated. I started to refine after the 5th or sixth time and now I mix all the herbs and garlic with olive oil, pour it over the chicken and potatoes in a big bowl, cover with saran wrap, shake a bit and then marinate for an hour in fridge before cooking. Baste as stated during last 15 minutes. Delicious and the house smells heavenly.

It's a keeper! I used boneless thighs and followed recipe. The only addition was half of a large onion and probably was pretty heavy-handed with the fresh oregano and rosemary. Cooked it for an hour and the chicken was very tender with good flavor. Kids and husband enjoyed it! Great family dinner...thanks Sandy!

This was awesome! I don't normally like dark meat much, but had some thighs I needed to use up. I had to adjust to what I had on hand, so I used about 1/4 (or less) cup of olive oil, dried rosemary, dried thyme, 2 cloves of garlic, pressed, salt and pepper. I rubbed under the skin, and then some on the skin, and baked as directed. I did pour off the oil the last 10 minutes, and these turned out WONDERFUL! I can wait to make it again w/ fresh herbs! The BF and I had just come back from Sams, and he smelled something there he wanted, but we needed to use up the chicken, and he was SO GLAD he didn't insist on buying whatever it was he smelled! He said this was the best smelling food he can remember! YUM! Can't wait to make it again! **EDIT** The first time I made this I didn't have any potatoes on hand, so I just did the chicken, however I made again last night following the directions exactly, and I was a little disappointed in the potatoes. They seemed to come out really mushy. I will continue to make the chicken as directed, but will probably not make w/ the potatoes. The flavor was good, but just too mushy and greasy. Chicken was awesome though!

If you're like me you are always multitasking. This recipe takes 5 minutes to prepare. One pan easy clean up and so good!

I absolutely love the simplicity of this recipe. I used fresh herbs and 3 cloves of chopped garlic. I needed to use up some boneless chicken breast so I substituted for the thighs. I did use a bit less oil (I just eyeballed it). I cut the potatoes into 1 inch chunks. I put everything in a ziplock bag and threw it in the fridge. When ready to cook I put just the potatoes in (covered) at 375 for 30 mins. Then I added the chicken an cooked an additional 30 mins (uncovered). I forgot to baste but the chicken was perfect. Juicy, flavorful, delish. The potatoes were fantastic. soft inside. Some were crispy on one side. Perhaps flipping them the last 15 mins would help. Great flavor- fresh herbs and garlic make the difference between a good dish and a great dish.

This was good! I used baking potatoes and cut them into chunks. I took the chicken out with about 15 minutes left and just let the potatoes roast for the rest of the time. I used dried herbs and had no problems-pretty darn good!

I used boneless skinless chicken thighs. Marinated the chicken in a little olive oil, several dashes of worchestershire, tbsp of lemon juice, oregano, rosemary, garlic powder, and pepper. I didn't measure I just sprinkled it in. Followed the rest of the recipe. Great! The kids liked it and they normally don't like chicken. I did roast the potatoes for 20 min and added onions to potatoes, then added chicken and cooked an additional 45 min.

Very good. I didn't have red potatoes on hand, and just used white ones. They turned out a bit mushy, so next time I'll try the red. The chicken was great! I used bone-in breasts with skin and they turned out incredibly moist and flavourful. Will make again.

This recipe is wonderful! I prepared mine slightly differently than the directions in that I mixed everything in a big mixing bowl first (and made sure to rub the spices under the chicken skin as other reviewers suggested) then poured it onto a cookie sheet and cooked as directed. My husband and I loved it so much we prepared a large batch with just the chicken and put into several vacuum sealed bags to keep in the freezer for even faster/easier use as the thighs were on sale when we made it. We also brought some to a friends house the other night and cooked the chicken on the grill and everyone raved about it. Awesome and versatile recipe!

This was very good, though not a hit with my kiddos- this is a moist, delicious recipe for chicken thighs and I quite liked the potatoes too :)

Yum! Used chicken breasts (cut in strips) and mixed fresh seasoning with red potatoes and EVOO. I then removed the chicken & roasted the potatoes @375 for 30 minutes on a cookie sheet, turned potatoes over to brown other side & added the seasoned chicken strips to roast together the last 30 min. turning everything over once more before the last 15 minutes for extra crispness! Potatoes were perfectly crisped & chicken moist & tender! Definitely will be making this one again!

LOVE this! I mix the chicken, potatoes, olive oil and spices in a gallon bag before spreading in a pan. Very yummy!

For me, it's all about marination time. Whenever I cook any meat, I try and prepare it at least 4 to 8 hours in advance. This is a classic combination. Rosemary, garlic, chicken is delicious. This recipe would also work well on lamb. I use fresh garlic instead of powdered. Also, I almost always use about twice the amount of seasoning that's in the recipe. I just like well-seasoned food.

Italian families make a similar dish frequently adding chunks of Italian sausage, onions, and sliced garlic cloves. Very tasty. Cut down on the olive oil if using the Italian sweet or hot sausage. Usually the sausage is layered over the potatoes and onions andgarlic which is put on top of the chicken in the roasting pan. Great flavors with the rosemary and oregano.

Simple, tasty. Per others' suggestions, I started the potatoes cooking first and added cut up, seasoned chicken breast after about 40 minutes.

This is a close version to a meal I have been making for years. I brush the chicken and potatos with olive oil then sprinkle with rosemary and seasoning salt. I add the spuds and let them cook at 375 for 20 to 25 mins then add the chicken and a sliced sweet onion then reduce the temp to 350. What is so great about it is that you can put your own spin on it. Thanks for sharing

I was expecting soo much more flavor- just so so in my opinion

This recipe is so easy and inexpensive; and my roommate, brother, husband, and I all loved it! I will definitely be making this over and over again.

I made this according to the directions, using four bone-in thighs and six bone-in legs and about eight very small (about 1.5" long) potatoes. I used all dry herbs/spices and added about a Tablespoon of worcestershire sauce and spicy mustard (per another's reviews). I drained the liquid after half an hour, poured what I'd drained back over the chicken, and then drained it again. The potatoes were not really crunchy - I think it's because of the type of potatoe. The chicken was okay but we had to add additional salt (I didn't use much to begin with not being sure how much it'd use).

good as the recipe suggests

Very moist & flavorful, lots of flavor bang for very little prep time. Fresh herbs are the key, otherwise don't bother! I added sliced carrots just because I didn't want to prepare a separate veggie dish, otherwise made exactly as written. There were no leftovers!

This was amazing. It was super fast and super easy to make. I used a whole cut up chicken, but otherwise didn't change a thing. Everyone fell on it like they'd never seen food and weren't sure they were ever eating again.

This was the first recipe from this site I've used that has turned out to be so disappointing. I followed the recipe almost exactly, although I didn't add as much olive oil after reading previous reviews. I pan-fried the chicken a little bit to brown it, and I baked the potatoes for about 25 minutes before adding the chicken on top. I marinated the entire thing all together overnight to let the flavors of the rosemary, garlic, and oregano soak in. The dish smelled delicious while baking. However, when I tried one of the potatoes, they were so--BLAND!! I was really excited about this recipe, because it sounded fantastic. I enjoyed the flavor of the rosemary, but it made the whole dish a little sweet without adding any real kick to it. I sprinkled some seasoning over the whole dish, and added way more salt, but it just did not turn out well. The recipe had no bite to it, was very bland, and I would NOT recommend it. My dad, who loves just about everything and is the least picky person I know, added salt, seasoning, and then BBQ sauce to his chicken--which tells me it was really horrible. The next night, he had a few of the potatoes, but he wouldn't touch the chicken. One thing I thought might've improved the recipe was if I'd added some breadcrumbs to the potatoes, and if I'd used white wine as a base for the dish--but even then I'm just not sure. There are way better recipes on this site...I'll just keep looking.

I made this last night and it was excellent. So easy to make after work and it was ready for supper. I only had chicken thighs so that is what I used. I didn't peel the potatoes I just scrubbed them and cut them up. I would suggest cutting the potatoes in fairly small pieces depending on the size of the chicken pieces you use. The thighs I used were quite small so they were done a bit before the potatoes were done and this is so delicious you want the potatoes soft.Be sure to baste once everything starts to brown. I also didn't have fresh herbs so I used approximately 1/2 tbsp dried rosemary and 1/2 tsp dried oregano. This was not to much of either of these herbs but I love the flavor of rosemary. I also sprinkled about 1 tsp salt and a sprinkle of lemon pepper because that is what I had handy. I would highly recommend this recipe if you are in a hurry and need to get a meal on the table with little fuss.Thanks for sharing it Sandy.

Really, really good. I cooked four thighs and five or six medium size red potatoes with fresh rosemary, fresh garlic and fresh oregano. My daughter and I really enjoyed the meal...I thought we'd have leftovers for the next night, but by midnight snack time it was all gone. This is definitely a keeper. I would use a bit less oil than called for, and I always season my chicken liberally with freshly ground pepper and sea salt several hours ahead of time. This seems to allow the seasoning to penetrate the surface and I like the results.

This was pretty darn good! Made it last night and loved how easy it was! Ours turned out very crispy...but I'd be sure to turn the chicken over half way or so through the cooking time. Also alternated cooking uncovered with cooking with aluminum foil over the top, and added about 10 min or so to the cooking time. We omitted the potatoes to keep the carbs down and used carrots and halved cherry tomatoes instead. Nice color! Next time though I will be sure to use fresh garlic and rosemary, and add some spices under the skin. The meat was incredibly tender, but a bit bland. Maybe will marinate for an hour or so as some others mentioned, and squeeze a bit of fresh lemon juice on top. There definitely will be a next time!!!!:)

Truly delicious! I used all fresh herbs from my garden, I whisked all the herbs together, including fresh garlic and some olive oil and used this mixture under the skin, I let the chicken sit on this for about one hour. I also followed previous reviews and put the potatoes first for 30 minutes (along with the herb mixture and some coarse salt). The result was awesome, the chicken skin was so CRISPY and tasty, the meat very juicy and the potatoes were perfect!! This is a GREAT recipe. I am not sure about the amount of herbs I used tough, probably a little more than the recipe... It turned out about a quarter size herb mixture per chicken piece.

My 4 year old helped me prepare this meal. We used drumsticks as those are her favorite. I turned the chicken and brushed the meat and potatoes with the oil in the pan throughout the cooking time. Tastey!

Hi all. I used skinless boneless thighs & marinaded with the fresh rosemary, oregano, sliced garlic & olive oil for about 90 min. put the thighs and potato wedges on a cookie sheet covered with parchment paper. after 1 hr in the oven I transferred it to a casserole dish to serve. included carrots steamed with brown sugar and brussel sprouts with almonds. the parchment paper went in the garbage & no mess to clean. my hubby & 15 yr old son both loved it. i am on a raw food diet so could not rate the recipe but it did smell lovely. btw i had coleslaw and a grated beet salad which were lovely. would really like to see more raw recipes on this site.

I absolutely love this recipe! It is such a tasty, quick, and easy meal. I have made it several times. It is great as is, but in order to cut back on the oil lately, I have been spraying the pan with olive oil (in a Misto sprayer), placing the chicken and potatoes in the pan, spraying them liberally with oil, then sprinkling the seasoning on top. I baste a few times in the last 15 minutes, and broil for a few minutes towards the end as well. I also sometimes use mini potatoes cut in half to make the prep even quicker. I've been meaning to try this on a whole chicken, because it makes the best skin ever!

I was looking for something to make with chicken thighs(I don't usually cook with). This recipe was awesome! I really don't know what people think changing up recipes so much. I followed and it's a winner and keeper! The only thing I did was moved from baking dish to cookie sheet for the last 15 minutes. This made potatoes nice and crispy. Thank you for sharing. I love Allrecipes I find soooooo many GREAT recipes for all foods.

Well, my mom loved this. As for me, I thought it was just okay. It had a nice herb-y aroma and flavour. I thought it would've needed more flavour so I added 3 crushed cloves of garlic, a sprig of fresh parsley, 1 1/2 tsp garlic powder, 1/2 tsp rosemary, salt and pepper, 1/2 tsp oregano, and 1/2 tsp thyme. I marinated the chicken pieces while I went to the gym. When I came home, I baked this covered for 40min. I cooked different potatoes (Oven Roasted Potatoes). They tasted great together.

This is now on the top of my "Go To" chicken dishes! WOW! It can be very hard to get chicken that is truly crispy on the outside & moist on the inside when it comes to baking. This recipe gets it just right. The cooking time & temp on this is nearly perfect. (My oven runs a little hot on every recipe, so at one hour, the chicken was actually at 180 degrees, instead of the 165 it needs to be at, so next time I will just decrease my cooking time by roughly 5 minutes & that should do the trick... even so, it was still very juicy!). I must say that fresh Rosemary is well worth your money & a trip to the store. It flavors the potatoes & chicken so perfectly & simultaneously tastes very natural & gourmet. I realized after my trip to the store that I had left fresh Oregano off of my list & had to substitute dried. It was just fine that way, but next time I will make sure to have fresh on hand to see if there is a huge difference. I added 1/4 tsp of Cajun Seasoning to 2 of the thighs for my husband & I & those turned out KILLER! I have a VERY picky 3yr old & he ate an entire chicken thigh to himself & asked for more!! That's all that needs to be said! I can't wait to make this again for my in-laws. It's very quick & easy, but tastes like you spent much more time than you actually do. You can really customize this recipe to your personal tastes, but it honestly doesn't need any tweeking to make it scrumptious! Keeper!

Just made this and its pretty good. Only thing is I found it had too much oil in it so next time I will cut back on it. I also added brussel sprouts in the pan and they turned out great! This recipe is very similar to another recipe here for Greek roasted potatoes. This is a keeper :)

Really delicious. I used Yukon potatoes and a whole chicken. Took about 1 and 45 to cook and I took the potatoes out about fifteen minutes before that. Even my picky six year old told me how much he loved it. This will go into heavy rotation in my house.

I LOVED this recipe! So quick and easy. I didn't have fresh oregano, so I used dried. Fresh rosemary is a must. I cut the potatoes into wedges. I don't think it needs to marinate like other reviewers have suggested. I think it needs a liberal amount of salt. Great recipe, I will be making this again soon!

This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well. Perhaps some fresh lemon juice on them would add a little kick? This one is a keeper! And the fresh rosemary is definitely

So delicious and savory. I used fresh rosemary, thyme, and one sage leaf (omitted oregano) and also added carrots and a little diced shallot. Baked for 55 minutes and it came out super juicy. Basted it a little with melted butter 15-min. before complete.

I used breasts instead of thighs and fresh garlic rather than powdered. My herbs were straight from the garden. I took others advice and put some of the seasoning between the breast and skin. The chicken was dry despite frequent basting, but the skin was crispy and tasty. The potatoes, however were outstanding! This recipe has 5 star potential and the next time I make it I will allow the chicken to marinate, in a tightly sealed plastic baggie, for 4+ hours or overnight. I really think that is what is needed for the flavors to infuse into the meat. This was a nice recipe and I thank you for sharing.

Love this recipe, I've made it twice now. Once with fresh herbs and once with dry herbs, because I didn't have any on hand. I like the fresh better, but the dry will do just fine in a pinch. This is a easy weeknight recipe. My family including my 9 yr old daughter loves it.

I really liked this recipe as a starting point. When I tasted the marinade prior to adding it to the chicken and potatoes, I found it lacking so I added lemon juice and garlic. I think it would also do well with sundried tomatoes or some pesto.

Yum, yum!!! Made this 4 dinner 2nite. My fiance & I thought this was GREAT! I am always happy when the dishes I prepare look pretty. Not only was my chx. golden brown, it was also crispy on the outside / tender thruout and my potatoes were crispy & buttery. I pretty much followed Sandy's direct. to a T except for subbing 2 bone-in chx. breasts (I do not like dk. meat, but my fiance will eat either) & using the full amt. of spices (must use fresh!)/EVOO/potatoes called for (we wanted an intense herb flavor & also like potatoes - a LOT!). For ease of prep., I tossed everything in a lg. bowl. There are 2 reasons why I think my chx. & potatoes crisped up so nicely. First, as one reviewer suggested, after quartering my potatoes, I rinsed & dried them VERY well (w/ a kitchen towel) to remove the excess starch, then proceeded as directed. Secondly, I baked everything on a lg., wide-rimmed baking sheet placed on the upper rack of my oven for the 1st hr., then moved the sheet to the next lower rack and basted in 5 min. intervals for a total of 15 min. Perfect! Served w/ katsup for dipping (great idea!), chx. flavored stuffing & warm Italian bread, this was a delicious meal (and insanely easy to prepare too). B/c my meat was a tad bland (I do not eat the skin), I think I will try brining next time. Oh, and be sure to s&p your potatoes VERY well... not only will it add flavor, it will help keep them yummy moist. Thx. Sandy :)

This one-pan roasting technique works for just about any kind of meat (or seafood, if you add it to the pan last). Sometimes, I use fresh sausages. At 375-400, vegetables will roast in about 20 minutes (and are delicious!); small potatoes take about 35-40 minutes. Just spritz everything with olive oil and whatever seasonings you prefer. I usually start with the meat and potatoes, if I'm using them, and then add the veg in about 15-20 minutes. Using non-stick foil to line the pan, dinner's done in less than an hour with NO CLEAN-UP.

The aroma in the kitchen drove us crazy. Followed the ingredients of the recipe but didn't measure. It turned out great...it's a keeper. Our doctor will not be impressed with our eating the crispy skin :-) The potatoes were done to perfection by cutting them in quarters. I had my chicken thighs in a gallon bag and just added all the ingredients to it, shook it up and made sure everything was bathed in the sauce. It all went into the pan. Can't wait to eat the leftovers!

Very good! and easy great combination in my kitchen.

This was great. Super quick, easy and yummy. I only got to marinate this for about 25 minutes and it still had a ton of flavour. I used skinless, bone in chicken breasts and the meat was nice and moist. My potatoes got crispy but I find the trick is as after you cut them, rinse them with cold water and pat super dry and then coat. Gets rid of the starch on the outside. I scaled it for 2 but still used the same amount of seasonings, which made just a bit too herby, so next time I will scale back the herbs as well. Loved this!

Simple and tasty, what more could you ask for?!

DH's favorite part is the thigh, but I don't care for them very much. A large package of thighs was on sale and I decided to try this and freeze the rest. Yum, I am glad I found this recipe (and found the sale!). The rest of the thighs in the freezer will be made with this recipe! Thanks!

Excellent! Using other reviewers suggestions, I added to olive oil and herbs some dijon mustard, worcestershire and some lemon juice. I used all fresh herbs. I marinated the potatoes and chicken for an hour. I set the potatoes in for 30 minutes and added the chicken for 30 more. I'll drain the marinade at about the halfway point for the potatoes next time I make this, so that they crisp up a bit better. The flavor was a hit with my family!

This recipe is wonderfully delicious. I used only enough olive oil to coat the chicken and potatoes. I used kosher salt and coarse ground pepper. Since I only had russet potatoes , I scrubbed and quartered them. They were soft in the middle just the way we like them and crusty on the outside. The chicken thighs were moist and tender... mmm good. It's a keeper, will do it again and again!

DELICIOUS!!! Made this for the family last night...big hit! Sooooo easy...one bowl, one baking dish...super easy!!

I loved this recipe!! I got home late one night and had to feed my mom , sister , and 4 children...I tried this recipe and dinner was served less than 90 min later...all my kids loved it and they are notoriously picky eaters....one note , though...I changed the oregano to sage by mistake and it still tasted awesome...go ahead and try it!! Your tastebuds will agree...

Delicious! And easy, too! I made this for dinner on Friday & my boyfriend even said that this recipe is definitely a keeper! The skin on the thighs got nice & crispy but the chicken still had a nice juicy flavor. I didn't use fresh rosemary or oregano, but let the chicken "marinade" for a few hours in the olive oil, rosemary, oregano, salt & pepper. Then I laid the chicken on a greased baking sheet, tossed the potatoes in the remaining oil, spread those on the same baking sheet & salted them before going in the oven. I did more "dice" the potatoes and next time I think I will leave them as wedges.

My teenaged son picked this recipe to cook for us. He did exactly as directed but was sidelined by a rookie's mistake. I always use skinless chicken breasts which he says are sometimes dry. He bought chicken thighs but didn't trim excess fat and skin. The fat off the thighs was too much. We did drain some of it off but it didn't brown as nicely as he had hoped. Sometimes mom is right :)

Do not obrtcook chicken. Be sure to read notes from other members. Lke Fresh Garlic cloves, Dried spices? Cook potates 15 min, then add chicken. Cook one hour total

This is an amazing and extremely flavorful recipe. The only addition I made was adding the juice of one lemon to the marinade. I marinated the chicken and potatoes in the fridge for 2 hours prior to baking. I basted the chicken/fries every 15-20 mins during cooking. After the first hour of cooking, I removed the chicken as well as the liquids and crisped up the fries. Will definitely make this again!

This is a great, fast and easy recipe. The flavor is awesome and it takes nearly no effort to make this. I mix all the ingredients together and let it sit in the fridge for a little bit before throwing it all in the oven. Turns out great!

This was so easy to make for week night dinner. I cut back on the olive oil to 1/4c. and may cut back even more next time. also cut potatoes into 8ths and they were perfect. Fresh herbs are the way to go if you can.

Repeat this recipe again, and again, and again if you can! Simply delicious with, one or two enhancements. I made this using 10 thighs with the skin left attached on one side of the thigh. After cleaning the thighs, I brined the chicken (using ½ cup salt (next time I’ll use ¼ cup), ½ cup sugar (next time I’ll use ¾ cupe), 1 tbsp cloves and about ¼ to ½ cup of cider vinegar). I let the chicken sit in the brine for about 3 hours. I did not have fresh oregano, so I use dried instead. I seasoned the chicken (under the skin) with the usual suspects (onion powder, garlic powder, black pepper, etc.) I then replaced the skin over the chicken and cooked everything uncovered for about 1 hour 40 minutes. I had left over potatoes after cutting, so I seasoned them with onion soup mix and made it in a separate pan in the oven. (Those turned more crispy than the ones in with the chicken, but it was all good). And…although unhealthy, the skin on the chicken was so crispy, and delicious!! Will definitely repeat this again….soon.

Hubby and I enjoyed the crispiness of the chicken (bone-in thighs) and the red potato wedges. I followed the very easy recipe as written, and sprinkled 1 tbsp of fresh lemon juice over all before serving. I do suggest using a foil-lined cookie sheet for easy cleanup. The aroma in the kitchen was wonderful. I will be definitely making this again.

I rarely rate things that I think are less than 5 star, but I had to give my input on this one. I followed the recipe to the T and the chicken turned out greasy and not crispy like it was supposed to. Bland in flavor, I had to add quite a bit of salt to make it edible. Sorry, this one just wasn't good in our opinion.

This was not my typical taste preference but it was still good and a nice change from the usual winter fare.

This is incredible. I only rated 4 stars, because I am not sure if would be so fantastic exactly as written. I added an onion, 2 carrots and whole cloves of garlic to the pan - and these were my favorite parts of the dish. The chicken was super moist and delicious and the potatoes were cooked perfectly. I highly recommend adding onions, potatoes and garlic cloves - they carmelized and added great sweetness to the dish. I will be making this over and over.

I made the recipe as written, and it was just okay. I thought that the chicken needed some extra seasoning, it was a bit bland. The potatoes were good, but not all that crispy.

Thanks to previous readers' suggestions, this recipe turned out very good. Not crispy but still very tasty. First, I used boneless/skinless thighs. They weren't even totally thawed but that didn't seem to make a difference. I put the oil, rosemary (much more than called for), oregano and a big spoonful of chopped garlic in my Magic Bullet blender. I followed the rest of the recipe from there on out. It cooked in about 45 minutes.

This turned out really well considering it's limited ingredients. It will not get cripy though, so don't expect that. I used 5 smallish chicken thighs, two small idaho potatoes, cubed and one sweet potato sliced into wedges. I reducted the olive oil to 1/4 cup and used the herbs and spices as written. I did stir it up twice prior to serving and sprinkled about two tablespoons of bread crumbs over the top to give it a little crunch. The chicken is so tender you can cut it with a fork. Good flavor. Great weeknight dish.

If you want crispy chicken, be sure to space the thighs out evenly. Use 2 cookie sheets ( 4 thighs on each ) and space the potatoes between them. Add onions half-way through cooking to prevent them from being burnt in the end ( Unless you like it that way ). Also, as previous posters have mentioned, BRINE. 2 quarts of water, 1/4 cup of salt, 1/4 cup of sugar, and soak for 45 minutes. I've made this recipe without the brine and it doesn't taste nearly as good. This is a great, easy recipe if done right! (:

I don't know what everyone is talking about here.. My chicken didn't turn out to be crispy at all. It dind't taste bad but nothing to be excited about...

This was really yummy, but my chicken and fries weren't crispy. Not sure what I did wrong. The flavor of the potatoes was outstanding and so was the chicken. Just didn't have the crispness I was hoping for. I will definitely try again!

This was awesome! I used boneless skinless chicken breast and cut them in half and used russett potatoes instead of red potatoes since that's what I had on hand. I baked the potatoes for 30 minutes then added the chicken for the remaining 30 minutes. My fiance raved about this dish, I'll be making it again and again!

Turned out a little too greasy for me with not enough crisp, but I'll definitely try again.

This was an excellent dish and so easy. After reading others' comments, I marinated the chicken in an olive oil and lemon juice mixture with a portion of the herbs and spices for about an hour. Then I added the potatoes into the mixture to coat them and put all of it onto a cookie sheet. I topped it off with the remaining herbs and spices and some onion slices. After cooking for 45 minutes, I drained the excess fat/oil out of the cookie sheet and turned the oven up to 450F for the last 15 minutes. Turned out yummy and crispy!

This was really really REALLY good!!!!! I put it on the second time after basting it for 20 min. other than 15 because 15 was to little. I followed everything by the recipe except that! It was a HIT at my house, that is why it desserves 5 stars, because all five kids, plus two others we had over, and me LOVED it! I am DEFINETELY reccomending this recipe to everyone.

Easy and Outstanding!!

This was an easy dish to prepare but I feel it needs a little work. The potatoes took almost twice as long as listed to cook and there was wayyyy too much oil used for my liking. It did have a good taste but there are better recipes that are similar out there so I don't think I'd make again.

Very delicious, BF loved it. I marinated the chicken in the olive oil, lots of herbs, and garlic only b/c others spoke of it. Everything came out great. I made the mistake of having too much chicken, and no room for the potatoes which ended up in a baking dish. They did not get flavored as well being away from the chicken. I'm still learning.

Made this tonight and we all loved. Simple and good is what this is and I will make again. My husband was very happy.

This was easy and delicious, which is my favorite combination!! I actually prepped this in the morning, left it in the fridge, then baked it when I got home. I used skinless chicken thighs, skinless chicken breast for hubby, and yukon gold potatoes because that is what I had on hand. We will definitely be having this one again!

Tasted great and was super easy. I only changed one thing: I used minced garlic instead of garlic powder. I cut the potatoes into french fries and I made a quick rosemary dipping sauce with mayonnaise, garlic and rosemary. My roommates loved it!

I made this tonight as a healthy break from all the holiday food we've been eating lately. I used 4 large skinless, boneless chicken breasts, and cut each width wise into 4 pieces. I only used about 1/4 cup of oil and that was plenty. I used russets because that's what I had. I didn't have fresh rosemary, or oregano, so I just sprinkled dried until I felt it looked substantial. I also used dried basil, a parsley and garlic powder blend, and a light sprinkling of lemon pepper. I roasted the potatoes by themselves for 30 minutes before adding the chicken for a final 45 minutes. I wouldn't call it crispy, but it was flavorful and my husband and children all loved it. I served this with steamed peas and carrots with dill, and with fat free chicken gravy. I think the leftovers will make a yummy chicken and veggie soup. Thanks for the recipe.

Super good!! I put on 450° for the last 15 minutes and basted to get it to brown properly. Skin wasn't actually "crispy" but it was definitely edible! Didn't exactly measure ingredients, just dusted generously and evenly. Also, used sea salt. Next time, will probably use more rosemary because it was super food when it was crispy and salty! Yum!

I enjoyed this recipe although I made some variation. I used fingerling potatoes and fresh garlic. Since my garden is bursting with fresh herbs at this time, before serving I placed a bowl of fines herbs on the table for all to sprinkle. The recommended Sauvignon Blanc is a good suggestion to accompany. I chose a 2007 Cloudy Bay from New Zealand.

So simple. Great dish for the working wife. I found it delicious.

Fabulous!!! This was so fast and easy to throw together! I don't normally use thighs, but it was very good. I will absolutely make this again, however, I may use the boneless skinless chicken breast instead as I prefer the taste of the breast meat.