Again looking for inspiration recipes crispy baked rosemary chicken & potatoes that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious crispy baked rosemary chicken & potatoes should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of crispy baked rosemary chicken & potatoes, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare crispy baked rosemary chicken & potatoes delicious wherever you are, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings required exist in make

1. Prepare 6 Chicken breast
2. Prepare 8 small Red potatoes quartered
3. Prepare 1/2 cup Red onions; sliced
4. Take 1/2 cup Extra-virgin oil, or as needed
5. Prepare 1 tsp Garlic; minced
6. Prepare 1/2 tsp Red pepper; fresh & minced
7. Prepare 1/4 cup Butter
8. Take 1/3 tsp Rosemary; dried
9. Take 1/3 tsp Oregano; dried
10. Prepare 1/3 tsp Parsley flakes; dried
11. Take 1 tbsp Italian dressing
12. Use 1 Salt to taste

Nutrition Preheat the oven and chop up your rosemary sprigs and garlic cloves. Set the chicken in a baking pan skin side up. WINNER, WINNER, CHICKEN DINNER If you liked this recipe, you should try these other easy chicken dinners. Place cereal in blender; blend on low speed until cereal is finely crushed.

How to make:process Crispy Baked Rosemary Chicken & Potatoes:

1. Preheat the oven to 375 (190 degrees C).
2. Heat up the oil on medium heat, then melt butter in the oil. Once the butter is melted, add onions and cook for about 1 minute. Next add garlic, pepper, rosemary, oregano, parsley, Italian dressing, and salt to taste. Cook for about 5 minutes on low heat. Set sauce aside.
3. Cut the potatoes and place in a bowl. Mix some of the sauce into the bowl of potatoes well. Place potatoes in a baking pan and place in oven with the white part of the potatoes facing downward. Bake for 30 minutes.
4. While the potatoes is baking, slice each chicken into 3-4 slices per breast and put in a bowl. Mix some of the sauce into the bowl of chicken and set aside.
5. After the potatoes has baked for 30 minutes, turn the potatoes to the other white side facing downward on the pan. Baste sauce over the potatoes and chicken breasts and place in oven for another 30 minutes.(If the chicken and potatoes does not all fit on one pan, you may bake the chicken and potatoes on separate pans BUT place the pan of potatoes in the bottom oven AND keep an eye on the potatoes to avoid burning.)
6. Optional, baste during the last 15 minutes for extra crispness.
7. Done and ready to serve!

Mix with seasoning in shallow dish. Brush chicken lightly with oil, then dip in cereal mixture, turning to evenly coat both sides. Arrange chicken on a foil-lined baking sheet or roasting pan and place (uncovered) in the oven until the skin is crisp and the chicken is warmed through. Be careful not to leave the chicken in the oven for too long or it will dry out. Fill one mixing bowl with the flour, another with the whisked eggs, and a third with the panko, Parmesan, rosemary, parsley, salt and pepper.

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