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Crispy Rosemary Chicken and Fries

This one-pan crispy rosemary chicken and fries is ready in 15 minutes. Rosemary, garlic, and oregano create a mouth-watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. The potatoes are crispy like French fries; just serve with ketchup. Kids love this!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 5122.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Baking Sheet with Rim Essential for even roasting and preventing spills.
  • 1 Measuring Spoons
  • 1 Tongs or Spatula For tossing ingredients and basting during cooking.

Ingredients
  

Main

  • 8 chicken thighs
  • 6 small red potatoes quartered
  • ½ cup extra-virgin olive oil or as needed
  • 1 tablespoon chopped fresh rosemary
  • 1 ½ teaspoons chopped fresh oregano
  • 1 ½ teaspoons garlic powder
  • salt and ground black pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss chicken and potatoes with oil in a large bowl; transfer to a large baking dish or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt, and pepper.
  • Bake in the preheated oven, uncovered, for 1 hour; baste during last 15 minutes for extra crispness.

Notes

To achieve truly crispy results, ensure both chicken and potatoes are spread in a single layer on the baking sheet, avoiding overcrowding. Preheating the baking sheet for a few minutes with the oven can also promote a crispier surface on the potatoes. For optimal flavor, use fresh herbs; if substituting with dried, remember to use one-third the amount and rub them between your palms to release their aromatic oils. Basting during the final 15 minutes is crucial not just for extra crispness on the chicken skin but also for imparting rich, herb-infused flavor to the potatoes. Always ensure chicken reaches an internal temperature of 165°F (74°C).