Browned the chicken and potatoes in my cast Iron skillet, Used my Fresh Homegrown rosemary and garlic (and lots of it). , and after browning added my canned chicken stock placed in oven at 375 for about an hour right in the skillet. OH How Yummy. Rosemary is now my favorite herb. Thanks for posting! (Used chicken boneless chicken breasts).
Very good! Adding to menu. Used chicken breast, subbed olive oil with coconut oil and ground the rosemary with a pestle/mortar. Was a little too salty...probably will try 2 tsps next time. Cooked 30 minutes then removed chicken and cooked potatoes for 8 more minutes so they would be slightly crispy...yum! (and yes...this is a McCormick recipe as another reviewer mentioned...still yummy none the less!)
Good recipe! We have chicken often, so it's nice to find a new way to prepare it. I put the potatoes and chicken in a plastic bag to coat with the seasoning mixture and let them marinate for a couple of hours. Worked great. Picky Wife and the World's Greatest Mother-in-law both cleaned their plates!
I didn't think would turn out...but it did! So easy and done in a flash.
I added onion and less salt like others suggested. However, I ended up adding back most of the salt as called for in the recipe. In addition, I used smoked paprika because I grabbed it instead of regular. Turned out great.
Thanks for the recipe
Absolutely perfect dish! I used smallish red potatoes cut in half, and added a whole chopped onion. I also used pasture raised chicken, with bone but skin removed. Seasoning needed no adjusting. I doubled the recipe to feed a small crowd. Everyone loved it, and it reheated well the next day.