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Oven Roasted Chicken with Potatoes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Victor


  • 4 skin-on boneless chicken breasts
  • 8 small new potatoes scrubbed (or 4 medium potatoes, peeled)
  • 8 medium size mushrooms cleaned or washed, then cut in half
  • 2-3 rosemary twigs
  • 1 Tbsp fresh rosemary finely chopped
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt plus more to taste
  • 2 garlic gloves pressed
  • 4 Tbsp good quality olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice


  • Preheat the oven to 450F.
  • Fill a medium size pot half way with slightly salted water. Bring to boil. Boil the potatoes for about 8 minutes. Remove from heat and drain the water. Set aside to cool down a little. Then cut the new potatoes in half. If you are using medium size potatoes, quarter them.
  • In a medium size bowl, combine chopped rosemary, crushed red pepper flakes, kosher salt, garlic, 2 Tbsp olive oil and 1 Tbsp lemon juice. Add the chicken breasts and coat them with the mixture all over.
  • Preheat a large cast iron pan over medium high heat. If you are using an IR thermometer, the temperature should read about 350F.
  • Place the chicken breasts, skin side down, on the pan and sear for 5 minutes. Flip the breasts, add the potatoes, mushrooms and rosemary twigs. Add any remaining spice mixture from the bowl. Drizzle the remaining 2 Tbsp olive oil and the 2 Tbsp balsamic vinegar all over the chicken breasts and the vegetables.
  • Bake at 450F for about 18-20 minutes, uncovered, until internal chicken temperature reaches 165F.
  • Remove from the oven and let rest for 5 minutes before serving.