Oven Roasted Chicken and Potatoes

My latest craze is ‘oven roasting’. It started with broccoli, and then cauliflower and now it is potatoes. I had some baby red potatoes on hand, and they were the victims. I threw in some chicken to make it a wholesome meal.

I never realized that using the oven to roast vegetables would make them taste so different. It makes them crunchy and gives them a sophisticated taste.


1 bag of baby red potatoes

2 tsp of chopped fresh rosemary

1 tbsp olive oil

salt to taste

pinch of red chilli flakes


Chicken Marinade:

2 chicken drumsticks, cleaned, skin off and gashes cut into flesh

1/4 tsp cumin powder

1/4 tsp chilli powder

1/4 tsp garam masala

pinch turmeric

1 tbsp yogurt

1 tsp lemon juice

salt to taste


First start off by marinating the chicken. Mix all the ingredients in a zip top bag. Add the chicken and toss to coat. Place the bag in a bowl and refrigerate for 30 mins. You can do this step a day ahead and leave the chicken to marinade overnight, or in the freezer for upto 2 days. Thaw in the refrigerator overnight if freezing. This particular time, i pulled out the chicken after 30 mins, since it was a last minute idea to roast the chicken also.

Meanwhile, preheat the oven to 400 degrees. Wash and pat dry the potatoes. Cut them in half, if too big, I prefer to cut them in half anyway, because the cut side gets nice and crispy. Line a baking sheet with foil, add the tbsp of olive oil. Put the cut potatoes on the baking sheet and sprinkle with the salt, pepper, chilli flakes and rosemary. Toss with your hands to apply the olive oil and spice mixture over all the potatoes. Place the potatoes in the oven to roast.

In a seperate foil lined baking sheet sprayed with no stick cooking spray, place the chicken and put it in to the oven. Check both dishes for doneness in about 20 minutes. For me, the chicken was done in 20 minutes. The potatoes took another 5 minutes extra to get nice and crispy. Enjoy for a wholesome, healthy dinner!

My camera’s battery was drained, and I had to take this picture with my Iphone. Hence, the cloudy picture quality. It tasted much better than it looks. 🙂

Verdict: The potatoes were crunchy and the flavor of rosemary with potatoes was awesome. This is the first time I have used fresh rosemary and it is a very fragrant herb. The chicken was well done, although it could have used some more time marinating, plus it was oil free. So, a healthy meal with a good protein, carb, fat balance.

I am very lucky to have a friend, who has a huge rosemary bush in the front of their house. Last week when I visited them, I was able to get a pretty large branch out of the bush, and it is sitting on my kitchen counter, in a flower vase, waiting to be put to further use. My whole kitchen smells of rosemary..it’s wonderful. So, more rosemary recipes to come. 🙂

Pin ItFollow Me on Pinterest

Leave a Reply