Rosemary chicken with potatoes is a rustic Mediterranean dish that takes advantage of the aromatic herbs of the Spanish countryside. Rosemary grows wild in the Iberian Peninsula and has been used in cooking since Roman times. This oven preparation is typical of family grills in Castilla and Andalusia.
Mediterranean
Rosemary Chicken and Potatoes
Chicken with Rosemary and Potatoes from Spain: traditional recipe step by step, with chef tips and clear times.
- Spain
- MAIN COURSES
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 450 kcal
- Protein 30 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 22 g
- Sodium 520 mg
Story behind the dish
Preparation
Chicken with Rosemary and Potatoes is a preparation from Spain with easy difficulty. Reserve about 65 minutes in total (15 for mise en place and preparation, 50 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 bone-in chicken thighs of 250 g.
- Have ready: 600 g of small potatoes.
- Have ready: 4 branches of fresh rosemary.
- Have ready: 6 cloves of garlic with skin.
- Have ready: 80 ml of extra virgin olive oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Preheat the oven to 200 C and wash the potatoes.
Preheat the oven to 200 C and wash the potatoes, cut them in half if they are large. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Mix potatoes with half the oil
Mix potatoes with half the oil, salt, pepper and paprika in a baking tray. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Bake the potatoes for 20 minutes
Bake the potatoes for 20 minutes, stir and add seasoned chicken thighs.
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Distribute garlic with skin and rosemary branches between the chicken pieces
Distribute garlic with skin and rosemary sprigs among the chicken pieces.
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Drizzle with the rest of the oil and broth
Drizzle with the rest of the oil and broth, bake for 25 more minutes.
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Raise to gratin for 5 minutes to brown the chicken skin
Raise to gratin for 5 minutes to brown the chicken skin. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with squeezed lemon and chopped fresh rosemary.
Serve with squeezed lemon and chopped fresh rosemary.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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