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Roasted Rosemary Chicken
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4.43 from 63 votes

Baked Chicken With Potatoes & Onions

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: DIET, DINNER, meat + chicken
Cuisine: American, gluten free, low carb + keto
Calories: 517kcal
Author: Dani Spies

Ingredients

  • 1 cut-up chicken 3 to 3 1/2 pounds, should be 8 pieces and breasts halved crosswise
  • 1 pound small potatoes halved (quartered if large)
  • 1 large onion cut into eighths
  • 1 head garlic cloves separated and left unpeeled
  • 2 sprigs fresh rosemary finely minced (you need about 1 tsp.)
  • 1 lemon quartered
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Kosher salt and ground pepper

Instructions

  • Preheat oven to 450 degrees. Arrange chicken skin side up, potatoes, onions, garlic, and lemon in a 12x16-inch, glass, roasting pan.
  • Season chicken and veggies with rosemary, salt and pepper.
  • Whisk together oil, vinegar and a little salt and pepper and drizzle over the chicken and veggies.
  • Cook for 50 minutes or until the chicken is browned and cooked through. Enjoy!
  • Serves 6.

Video

Nutrition

Calories: 517kcal | Carbohydrates: 10g | Protein: 1g | Fat: 54g | Saturated Fat: 8g | Sodium: 7mg | Potassium: 149mg | Fiber: 3g | Sugar: 3g | Vitamin C: 57.3mg | Calcium: 28mg | Iron: 1.2mg