Roasted Rosemary Chicken with Potatoes

• 1 1/2 pounds small baby red or tricolor creamer potatoes, quartered
• 1 tablespoon extra-virgin olive oil
• 1 1/2 teaspoons finely chopped fresh rosemary
• Kosher salt
• Four 6- to 8-ounce halved bone-in chicken breasts with skin
• Freshly ground black pepper

1. Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
2. Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine.
3. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
4. Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper.
5. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat.
6. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
7. Set the chicken skin-side up on the partially roasted potatoes.
8. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
9. Transfer the chicken and potatoes to a platter and serve.

baby red, extravirgin olive oil, fresh rosemary, kosher salt, skin, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/roasted-rosemary-chicken-with-potatoes-recipe.html (may not work)