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Roasted Chicken with Onion and Potatoes

Roasted Chicken with Onion and Potatoes

By Rocky Mehaffey

Total: 1 hour and 15 minutes
DinnerMain Course

Ingredients

  • 4 pieces (thighs or breasts) chicken
  • 1 large onion
  • 500 g potatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp paprika

Instructions

1

Preheat your oven to 200°C (400°F).

2

Peel and slice the onion into rings. Peel the potatoes and cut them into wedges.

3

In a large baking dish or roasting pan, arrange the chicken pieces. Drizzle 2 tablespoons of olive oil over the chicken, then sprinkle with salt, black pepper, garlic powder, rosemary, and paprika. Rub the seasonings into the chicken to coat evenly.

4

Add the sliced onions and potato wedges around the chicken pieces in the pan. Drizzle with the remaining 1 tablespoon of olive oil, and season with a bit more salt and pepper if desired.

5

Place the baking dish in the preheated oven and roast for approximately 45-50 minutes, or until the chicken is cooked through (internal temperature should reach at least 75°C/165°F) and the potatoes are golden and tender.

6

Remove from oven and let rest for a few minutes. Serve the chicken hot with the roasted onion and potatoes.

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Roasted Chicken with Onion and Potatoes

By Rocky Mehaffey

DinnerMain Course
Roasted Chicken with Onion and Potatoes - chicken, onion recipe

This Dinner Main Course recipe is ready in 1 hour and 15 minutes and features chicken, onion, potatoes and other delicious ingredients. Contains 480 calories total.

1 hour and 15 minutes

Ingredients

  • 4 pieces (thighs or breasts) chicken
  • 1 large onion
  • 500 g potatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp paprika

Instructions

1

Preheat your oven to 200°C (400°F).

2

Peel and slice the onion into rings. Peel the potatoes and cut them into wedges.

3

In a large baking dish or roasting pan, arrange the chicken pieces. Drizzle 2 tablespoons of olive oil over the chicken, then sprinkle with salt, black pepper, garlic powder, rosemary, and paprika. Rub the seasonings into the chicken to coat evenly.

4

Add the sliced onions and potato wedges around the chicken pieces in the pan. Drizzle with the remaining 1 tablespoon of olive oil, and season with a bit more salt and pepper if desired.

5

Place the baking dish in the preheated oven and roast for approximately 45-50 minutes, or until the chicken is cooked through (internal temperature should reach at least 75°C/165°F) and the potatoes are golden and tender.

6

Remove from oven and let rest for a few minutes. Serve the chicken hot with the roasted onion and potatoes.

Nutritional Information

Calories per Serving: 480

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🥘 More with chicken🥘 More with onion🥘 More with potatoes

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