Alright, I’ve decided there’s no time for a pity party.

I don’t care if someone stole all of our grocery money and I’m left with few ingredients to work with, I AM going to post some recipes. It may be a challenge but I’m steppin’ up!

This one was a complete winner. Not only did it take few ingredients, but it was also super simple, baked in one dish, took little prep, tasted awesome – basically perfect.

And because it all cooks in the same pan, the potatoes get coated with all those yummy chicken juices that makes them To.Die.For. DROOL!

Crispy Rosemary Chicken and Potato Wedges

Crispy Rosemary Chicken and Potato Wedge Fries
Adapted from

4 chicken breasts, bone-in skin on
4-6 medium size red potatoes, each cut into 8 wedges
1/4 C extra-virgin olive oil
2 TBS fresh rosemary, chopped
1 tsp oregano
1 tsp garlic powder
salt & pepper to taste

Preheat oven to 375 F.

Toss potatoes and chicken with olive oil and arrange on a large cookie sheet (with sides).

In a small bowl mix together the rosemary, oregano, garlic powder, salt and pepper and sprinkle liberally on potatoes and chicken.

Place in oven and bake for 45 minutes then use a pastry brush the baste the chicken with some of the pan juices.

Bake for an additional 15 minutes and serve. Ta-da!

Crispy Rosemary Chicken and Potato Wedge Fries - Take 2