–This is really a simple dish of oven roasted chicken and potatoes with rosemary. Sweet memory of my toddler daughter asking me to make her name for one of her favorite meals, “stick” (a.k.a. dried rosemary leaves) chicken.
1 cut-up chicken
Approx. 8-10 baby potatoes, cleaned & halved (or 4 large baking potatoes, peeled & quartered)
Oil a roasting pan or casserole dish. Place the cut-up potatoes evenly covering the bottom of the pan. Sprinkle with sea salt. Place your chicken on top of the potatoes, skin side up. Attractively, scatter dried rosemary leaves all over chicken skins.
Roast at 425F degrees for ten minutes and then lower temp to 350F degrees to finish cooking, about an hour or until chicken juices run clear and potatoes are tender and look a little caramelized.