Ingredients:
Chicken and potatoes
1.5 lbs red potatoes, cut into 1-inch chunks
2 tbsp butter
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped (plus sprigs)
Salt and black pepper to tasteโ
Directions:
Pat chicken dry. Cut potatoes into even chunks. Mince garlic and chop rosemary.โ
Melt butter in large skillet over medium-high heat. Add garlic, sauté 1 minute until fragrant. Add chicken skin-side down, season with salt, pepper, half the rosemary. Cook 6-8 minutes until golden. Flip, cook 6-8 minutes more.โ
Nestle potatoes around chicken. Season with salt, pepper, remaining rosemary. Cover, cook 15-20 minutes until potatoes are fork-tender and chicken reaches 165°F.โ
Uncover last 5 minutes for crisp skin. Garnish with rosemary sprigs. Spoon pan juices over chicken and potatoes.โ