Crispy Rosemary Chicken and Fries
Featured in Allrecipes Magazine

Crispy Rosemary Chicken and Fries

Made  times

"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
Serving size has been adjusted!

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:
  • 81 mg
  • 3%

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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  • 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.


  1. 1161 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...

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 ...

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