Garlic Chicken with Rosemary Potatoes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the chicken, pat dry and cut in half. Place the two halves in an ovenproof dish with the skin side up. Place 1 sprig of rosemary and 3-4 peeled garlic cloves under each chicken. Brush the potatoes and cut into eighths (do not peel!), Then distribute them in the pan around the chicken halves.
Make a marinade from the oil and spices and brush the potatoes and chicken well with it. Peel and roughly chop the remaining garlic, then distribute it between the potatoes. Spread the rosemary on the potatoes as needed.
Let everything get crispy in a preheated oven at 200 ° C for about 60 minutes - if you have a grill, you can switch it on about 10 minutes before the end of the cooking time.
The chicken is done when a clear liquid emerges when it is pricked or the meat loosens from the leg bone. The chicken will be super crispy on this meadow and totally juicy on the inside. An absolute treat for garlic lovers
A fresh mixed salad goes well with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.