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Roasted Chicken with Rosemary and Potatoes Recipe

With the fragrant smell of rosemary, garlic and lemon on roasted chicken, and a delicious sauce made from Knorr Chicken Cube, you can’t help but ask for more servings of rice to go with this dish.
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  • Difficulty

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  • Serves



  • 1 k chicken, leg quarters
  • 3 tbsp fresh rosemary leaves
  • 8 cloves garlic, crushed
  • ¼ c olive oil
  • 1 pc lemon, zest & juice
  • 1 ½ tsp freshly cracked black pepper
  • 1 tsp salt
  • Chicken broth: 1 pc Knorr Chicken Cube, dissolved in ½ c hot water
  • 3 pcs medium potatoes, sliced in wedges

Let's Get Cooking

  • 1 Don’t worry, despite this recipe calling for both oven-prep and chicken-prep, it’s going to be really easy to follow. So, begin by preheating the oven to 450F.
  • 2 Next, clean the chicken pieces well, pat them dry with a paper towel, then place them in a 9 X 13 baking dish surrounded by potatoes.
  • 3 Make a mixture of rosemary, garlic, lemon zest, salt, pepper and olive oil then pour this over the chicken and potatoes. Then, you can proceed to tossing them and combining them well.
  • 4 Now, cover the baking tray with aluminium foil and bake in the oven for 20 minutes.
  • 5 Give your roast chicken a savoury taste by taking the chicken out of the oven and pouring in Knorr Chicken broth and lemon juice over it. Make sure to spoon some more of the juices all over the chicken.
  • 6 Return the chicken back into the oven and bake it, without cover for 20 minutes or until the skin is brown. Give this a nice brush of butter to make it brown quickly.
  • 7 Enjoy this beautifully complex dish any time of the week. Your family will adore you for it!