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Rosemary baked chicken with hot potato salad
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Simplify with 6 ingredients in 1 pot for effortless rosemary baked chicken.
Ingredients:
  • 800g chicken thigh
  • 1 large red onion, cut into wedges
  • 700g baby potatoes, halved
  • 36.40 gm olive oil
  • 40.00 ml chopped fresh rosemary
  • 60g baby spinach
Instructions:
  • - Preheat the oven to 220°C/200°C fan-forced. - Arrange the chicken, onion, and potatoes in a large roasting pan. - Drizzle with oil and sprinkle with garlic and rosemary. - Toss everything together to combine well.
  • Roast until chicken is cooked through and vegetables are tender, about 40 to 50 minutes. Stir in spinach, toss everything together, and serve.

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