Baking with rosemary fills the house with a delicious aroma. I always use rosemary when making a roast chicken and sometimes pork.
First of all, several changes I'd make . . . use boneless chicken tenderloins. It looks kind of dry and one of the commenters mentioned that she doubles the recipe for the dressing . . . I can see why. Also, I would dice the potatoes and steam in the microwave for about 5 or 6 minutes before baking in the oven. It is something I do to ensure crispier potatoes that are always tender and fluffy inside.
This is one of those recipes that is a fairly quick prep and the oven does most of the work!
Recipe and Photo Source: Rachael Ray
1/4 cup olive oil
2 lemons--1 zested and juiced (about 1 1/2 tsp. zest, 4 tbsp. juice) and 1 thinly sliced
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 1/2 pounds red potatoes, cut into 1-inch cubes
1 1/2 pounds bone-in, skin-on chicken thighs
4 sprigs fresh rosemary
Preheat the oven to 425 degrees .
Whisk the olive oil, lemon zest and juice, mustard and garlic in a small bowl and season with salt and pepper.
Toss the potatoes, chicken, rosemary and sliced lemon with the dressing in a rimmed baking dish. Season.
Arrange the potato mixture and chicken, skin side up, in a single layer.
Roast, about 35 to 40 minutes, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through.