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Crispy Rosemary Chicken and Potato Wedges

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8 Chicken Thighs

6 Small Red Potatoes, Quartered

1/2 cup Arbequina Extra-Virgin Olive Oil 

1 Tablespoon chopped fresh rosemary 

1 1/2 teaspoon chopped fresh oregano 

1 1/2 teaspoon garlic powder

Salt and Pepper to taste


Preheat the oven to 375 degrees. 

Place chicken and potatoes into a large bowl. Pour olive oil over then, and stir to coat. Scatter chicken and potato pieces in a large baking dish. Sprinkle with rosemary, oregano, garlic powder, salt and pepper. 

Bake for 1 hour in the preheated oven, uncovered. Baste during the last 10 minutes for extra crispness.

*Adapted from all recipes*