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Crispy Rosemary Chicken and Fries


"This is a one pan meal that's in the oven in 15 minutes. Rosemary, garlic, and oregano create a mouth watering aroma. If using dried herbs in place of fresh, use 1/3 the amount. Potatoes are crispy like french fries, just serve with ketchup. Kids just love this!"
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1 h 15 m servings 497 cals
Original recipe yields 6 servings


  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
  3. Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 873
  1. 1228 Ratings

Most helpful positive review

This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it! I used chicken breasts since that's what we prefer. I halved them lengthwis...

Most helpful critical review

If I make this again and use chicken thighs I'll revise my review. However, I used chicken breast and overall the dish tasted bland to me. I used a generous amount of all the spices and then s...

Most helpful
Most positive
Least positive

This dinner qualified me for domestic diva for the day! It was delicious! Buy the fresh rosemary, it's worth it! I used chicken breasts since that's what we prefer. I halved them lengthwis...

Don't rate the recipe if you are changing everything but the name of the recipe. Holy , submit your own recipe. Don't change everything and give this recipe 2 stars because you did not try this ...

This recipe was incredible. I did make a few changes though. As listed previously, I peeled back the skin and seasoned the chicken. I also used fresh garlic (about 4 gloves) and fresh rosemar...

This recipe was delcious, especially the potatoes.... I did what others had suggested and drained the oil after an hour of baking, and then cooked it for another 15 minutes. I just eyeballed th...

Very good and very easy. I will definately be making this again. I added onion and some baby bella mushrooms. I also added the juice of a lemon, 2 tblsp of mustard, and a tblsp of worchestire sa...

This was excellent! I went with boneless chicken breasts also and put the potatoes in the oven for 1/2 an hour before I put the chicken in. The chicken did not dry out and the potatoes still soa...

Very good! We don't like chicken thighs, so I used bone-in, skin-on breasts instead. Brined them for 45 minutes in 2 quarts of water with 1/4 cup each of table salt & sugar (if you do this, be...

This was very tasty, a good bistro type meal. I used Yukon potatoes because that is what I had on hand. Based on other's concerns...I drained the extra liquid off about half way thru and did NOT...

I am giving this recipe five stars I thought it was very very good. My husband didn't like it as much but still ate it and and took it for lunch the next day. I didn't use as much oil as call ...