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Roasted Chicken and Potatoes with Rosemary Recipe

This roasted chicken is very moist and the skin is loaded with flavor (something I don’t normally eat, but couldn’t resist!)

Prep: 15 minutes | Cook time: 1 hour


  • 1 whole roasting chicken, about 4-6 pounds
  • 2 pounds baking potatoes, cut into cubes
  • A few sprigs of rosemary
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried oregano
  • 2 cloves garlic, pressed
  • Salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. Rinse the chicken then thoroughly dry it inside and out with paper towels.
  3. Place the chicken, breast side up, and potatoes in a roasting dish. Place a few sprigs of rosemary inside the chicken cavity. Coat with the olive oil. Sprinkle the 1 1/2 teaspoons of salt onto the skin of the chicken. Add the rosemary, oregano, garlic salt and pepper to taste evenly over the chicken and potatoes.
  4. Bake uncovered for one hour. Juices should run clear when you cut between a leg and thigh.

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