“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Rosemary Chicken and Potatoes


Chicken Ingredients:

    • 4-5 pounds chicken pieces, bone in, skin on (I prefer whole leg and thigh pieces)
    • 3 tablespoons extra virgin olive oil
    • 1 1/2 teaspoons kosher salt
    • 1 teaspoon fresh rosemary minced
    • 1/2 teaspoon black pepper
    • Additional olive oil or nonstick cooking spray

Potato Ingredients:

    • 3 1/2 pounds Yukon gold potatoes
    • 2 tablespoons extra virgin olive oil
    • 12 cloves garlic
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon fresh rosemary minced
    • 2 lemons sliced into 8 thick wheels
    • 8-10 large fresh rosemary sprigs


Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.

With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.

Cut the potatoes into 1-inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.

While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Carefully and liberally brush the hot pan with olive oil, or spray with nonstick cooking oil spray. Quickly and carefully pour the potato and garlic mixture evenly across the bottom of the pan.

Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. Create a bed to lay the chicken pieces on.

Lay the chicken pieces on top of the potatoes, rosemary and lemon. Return the pan to the oven and roast for 30 minutes.

After 30 minutes, remove the pan from the oven and give the potatoes a good stir to be sure they are well coated with the oil and fat from the chicken. You may need to remove the chicken for a moment to do this, just be sure to replace it when you are finished stirring the potatoes.

Once the potatoes have been stirred, increase the oven heat to 450 degrees and return the pan to the oven.    Roast for an additional 20 minutes, then stir the potatoes again, removing the chicken pieces as needed, then placing them back on the potatoes. Return pan to the oven.

Continue roasting for 10-25 minutes longer, or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp, and the potatoes are browned and tender inside. The potatoes and chicken should be done around the same time; if the potatoes do not feel “done enough” you can remove the chicken once it’s fully cooked and continue to roast the potatoes until they are cooked through.

For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.

Platter of roasted chicken legs on a bed of roasted potatoes, lemon, and fresh rosemary. Wooden spoon and linen towel beside the platter.

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