dinner

Pollo al Mattone con Patate al Rosmarino

Name: Pollo al Mattone con Patate al Rosmarino
Ingredients: 2 x 6 oz (170 g) pieces Chicken Thighs, bone-in, skin-on; 8 oz (227 g) Yukon Gold Potatoes, cut into 1-inch cubes; 1 tbsp Fresh Rosemary, chopped; 2 cloves Garlic, minced; 1 tbsp Extra Virgin Olive Oil; 1 tsp Kosher Salt; 1/2 tsp Black Pepper, freshly ground

Nutrition

845

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Chicken Thighs, bone-in, skin-on2 x 6 oz (170 g) pieces

Yukon Gold Potatoes, cut into 1-inch cubes8 oz (227 g)

Fresh Rosemary, chopped1 tbsp

Garlic, minced2 cloves

Extra Virgin Olive Oil1 tbsp

Kosher Salt1 tsp

Black Pepper, freshly ground1/2 tsp

Instructions

Preheat oven to 425°F (220°C).

In a large bowl, toss the cubed potatoes with 1/2 tbsp of olive oil, chopped rosemary, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the potatoes in a single layer on a large rimmed baking sheet.

Pat the chicken thighs dry with paper towels. Rub them all over with the remaining 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the chicken thighs, skin-side up, on top of the potatoes on the baking sheet. Ensure the chicken is in a single layer and not overcrowded.

Roast for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the skin is golden brown and crispy, and the potatoes are tender and slightly browned. For an extra crispy skin, you can briefly broil for the last 2-3 minutes, watching carefully to prevent burning.

Let the chicken rest for 5 minutes before serving alongside the roasted potatoes.