Crispy Rosemary Chicken and Fries Recipe

Very good and very easy. I will definately be making this again. I added onion and some baby bella mushrooms. I also added the juice of a lemon, 2 tblsp of mustard, and a tblsp of worchestire sauce to the olive oil. It is now my husband's favorite dinner.

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!

We all loved this recipe! The smell and taste of the fresh garden herbs and garlic went so well with both the chicken and potatoes. However, I also used fresh minced garlic, rather than the garlic powder, and I think that added to the deliciousness of the dish. I also followed the directions in the video, rather than the printed recipe, and added all the herbs and spices right into the bowl, instead of just sprinkling them on top in the sheet pan. This way, I could stir them to evenly coat all parts of the potatoes and chicken. Mmmmm. Will be making this again soon. thanks for sharing.

I made this with 1 chicken breast, 1 whole pheasant, yellow potatoes, 1 sweet potato and dried herbs. I took the meat out at about 45 minutes and wrapped it in aluminum foil, so the meat stayed warm in the oven but didn't get dried out. So easy and so so good!

This was a great concept. A little more work than I anticipated. I did add onions, carrots and zucchini to the potatoes, Great one pan meal but longer prep due to my additions. I did stir the veggies every 15 min and added 1/4 stick butter 30 min in. The chicken was crispy but I did not remove the bone which added about 15 min to the cook time. Will definitely make this again!

This has become a favorite. One hour is the right amount of time for the chicken (even with the skin removed, which I always do) and I've learned to cut the potatoes small enough to get done in the same amount of time. Also, as others have suggested, I suction out the excess oil and fat after 45 minutes. The removed oil and fat is actually pretty good schmaltz (plus EVOO) which I sometimes save to fry my eggs in the next morning. The leftover seasonings work well with eggs.

First of all, this was super good and super easy! I only have 2 criticisms of this recipe. The first is that it calls for too much oil. I already used less then it called for and it was too much. I think if I had used even less then it would have allowed the potatoes to get more crispy. Secondly, there really isnt any point in putting everything into a bowl to coat with oil, save the dish and mix it on the pan. Additionally, to make my chicken skin extra crispy I salted the skin and let it sit for 10 mins, then Pat dry to remove excess liquid. Also I turned up the oven to 450 for the last 10 mins. The only other change I did was add baby carrots (they came out perfectly cooked and delicious). This is going to be one of our regular weeknight meals for sure.

Very tasty and easy! The only thing I would change is that I would sear the chicken and potatoes on both sides, before putting it in the oven. The sides that were face-down crisped nicely, but the tops did not. I made this in a cast iron skillet and it worked nicely.

It gets 5 stars because my picky son loved it. He likes chicken, but he doesn't always like other things. I had to use a few different herbs because the place we are staying didn't have the exact. I also tossed the herbs in the bowl with the oil and I think that worked better than only sprinkling them on the top. Definitely recommend this dish. Very easy. Edited to add that I used chicken breast tenders instead of thighs because they were on clearance.

Delicious! Used fresh rosemary and dried oregano generously. Added some cajon seasoning with salt and pepper. Marinade in fridge for 2 hours. Everything else was the same. Skin was a perfect crisp. Potatoes were amazing. Love this recipe.

This was so crispy and delicious. I halved the recipe. I used a chicken breast cut into strips and only cooked the chicken in the last 30 min in the oven

A great recipe. As mentioned previously, added mustard and Worcestershire , cooked for an hour in Dutch oven and the flavor and tender chicken was fabulous.

I really liked the flavor. Reminds me of comfort food.

Used fresh garlic and herbs, tossed all in bowl to coat well and evenly. Flavor delish and house smelled great. I did notice very oily at finish and will drain at 45 next run and crank oven to 450 as somebody suggested. Everybody loved it!

Delicious and easy. My husband and son enjoyed it. Next time I'll add more seasoning.

Everyone at home enjoyed it.

Used foil to make clean up easier. Lost part of my potatoes. My bad. Will definitely make this again

I used Italian seasoning with some garlic powder and Paprika as seasoning, and as several other reviewers mentioned, I drained off the fat at 40 minutes in then returned it to the oven to finish baking. It was perfect. Fries crisp on the outside, flaky inside. Chicken fell off the bone, crisp flavorful skin, everything perfectly seasoned. Loved it.

Great and simple

I followed the recipe almost exactly, except I used chicken legs and it was more than the recipe asked for. I read some of the other reviews and agree with draining the oil and the bland taste. I however forgot to put salt (my mistake). I did add basil and parsley. I also used sweet potatoes and carrots. but the flavor was simple. This is a good recipe if you're on a diet, eating something light, or want to try something healthier. I will make this again but with some alterations, it was overall a decent meal