Oven-baked chicken with potatoes and rosemary

Ingredients:

• 4 chicken breast halves, bone-in and skin-on (180-220g each)
• 0.7 kg small red or multi-colored potatoes, cut into 4 pieces
• 1 tbsp. l. olive oil
• 1.5 tsp finely chopped rosemary

Preparation:

1. Position a rack in the upper third of the oven and preheat to 230°C (430°F). Line the bottom of a roasting pan with parchment paper.
2. Place the potatoes in a large bowl, drizzle with 2 teaspoons olive oil, sprinkle with rosemary and 1/4 teaspoon salt, and toss to coat. Arrange them in a single layer in a roasting pan and bake until the potatoes begin to soften slightly, stirring as needed, 25 to 30 minutes.
3. Meanwhile, season the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until golden brown, 4 to 5 minutes.
4. Arrange the chicken pieces, skin side up, on the half-cooked potatoes. Bake until a thermometer inserted into the thickest part of the meat registers 165°F (72°C) and the juices run clear, 25-30 minutes.
5. Transfer the chicken and potatoes to a platter and serve.