Rosemary baked chicken with hot potato salad

Rosemary baked chicken with hot potato salad

1 hour



  • 4 (800g) chicken thigh cutlets, bone in, skin on
  • 1 large red onion, cut into wedges
  • 700g Piccolo potatoes, halved
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh rosemary
  • 60g baby spinach


  • Step 1

    Preheat oven to 220°C/200°C fan-forced. Place chicken, onion and potatoes in a large roasting pan. Drizzle with oil. Sprinkle with garlic and rosemary. Toss to combine.

  • Step 2

    Bake for 40 to 50 minutes or until chicken is cooked through and vegetables are tender. Add spinach to pan. Toss to combine. Serv

Serving size: 4

Recipe courtesy of

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