Crispy Rosemary Chicken and Fries Recipe -
Crispy Rosemary Chicken and Fries Recipe
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Crispy Rosemary Chicken and Fries
A complete, one-pan meal that’s in the oven in just 15 minutes. See more
  • READY IN hrs

Crispy Rosemary Chicken and Fries

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2007

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 lengthwise like large chicken tenders. I mixed everything up as directed in step 2 but I baked the seasoned potatoes for 30 minutes then added the chicken to the same pan for the last 30 minutes. Since I was using smaller pieces and white chicken, I didn't want the chicken to dry out by cooking for an entire hour. It was PERFECT! The chicken provided some extra juices that made the potatoes to die for. I'll be making this again soon. We all loved it!

Most Helpful Critical Review
Jan 21, 2011

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 some. The potatoes tasted great but my boneless, skinless chicken breast....not so much. I'm trying to make healthier dishes. I did put the chicken about 30 minutes later. It wasn't dry... just lacked in flavor still.

Nov 19, 2009

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 recipe and went off on your own to create a tasteless, worthless creation. If yours is so awesome then post it! If not then shut up. This is a great recipe as is. Enough said!

Feb 03, 2007

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 rosemary but dried oregano. I marinated the meat and potatoes together for an hour before cooking. The chicken was beautiful-wonderful flavor and juicy inside, cripsy out. The potatoes I cut into wedges and they were lovely as well. Perhaps some fresh lemon juice on them would add a little kick? This one is a keeper! And the fresh rosemary is definitely worth it!

Mar 01, 2006

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 the seasonings to my taste and found the potatoes did need a little more salt when they had finished. They were fabulous though-- crispy on the outside as others had said, and soft on the inside. The chicken crisped up perfectly, though may have been a tad dry after cooking for an hour fifteen. Next time,I will likely pull it out after the first hour. Overall, super!

Dec 11, 2007

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 sauce to the olive oil. It is now my husband's favorite dinner.

Sep 10, 2008

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 soaked up that chicken flavor the last 1/2 hour of baking! Great recipe and very easy to make.

Jun 29, 2005

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 sure to rinse the chicken well after brining!). Used Yukon Gold potatoes & chunked them up rather than quartering them. And, I think most important, I DID NOT cover the dish while baking it. I thought that covering would definintely impact how crispy everything would get. It sure couldn't have been easier, but I think next time I'll use fresh garlic, because the garlic taste was minimal. Smelled great while it was roasting! Thanks for the post!


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  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 27.6 g
  • 9%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 31.9 g
  • 49%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.4 g
  • 49%
  • Sodium
  • 81 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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