Rosemary Chicken with Potatoes: A Rustic and Flavorful One-Pan Meal

Today, I’m bringing you a recipe that’s both rustic and comforting: Rosemary Chicken with Potatoes. This one-pan meal features juicy, herb-marinated chicken with crispy roasted potatoes, all infused with the fragrant aroma of fresh rosemary. It’s simple, flavorful, and perfect for any night of the week.

The inspiration for this recipe comes from the classic combination of chicken and potatoes, elevated by the addition of fresh rosemary and garlic. By cooking everything in one pan, you not only make the process easier, but you also let the flavors mingle together beautifully. Ready to make this delicious dinner? Let’s gather our ingredients and get started!

Rosemary Chicken with Potatoes

Alicia Springer

Rosemary Chicken with Potatoes is a rustic, one-pan meal featuring juicy chicken thighs, crispy roasted potatoes, and fragrant rosemary. This comforting dish is perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 3

Calories 420 kcal

Ingredients

  

• 4 bone-in skin-on chicken thighs
• 1 lb baby potatoes halved
• 3 cloves garlic minced
• 3 tbsp fresh rosemary chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper to taste
• 1/2 tsp paprika
• Fresh rosemary sprigs for garnish

Instructions

 

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Marinate the Chicken and Potatoes: In a large bowl, combine the minced garlic, chopped rosemary, olive oil, lemon juice, salt, black pepper, and paprika. Add the chicken thighs and baby potatoes to the bowl, and toss everything together until well coated. Let it marinate for 10-15 minutes for maximum flavor.
• Arrange on a Baking Sheet: Spread the chicken thighs and potatoes in a single layer on a large baking sheet. Make sure the chicken is skin-side up for extra crispiness.
• Roast the Chicken and Potatoes: Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the chicken is golden brown and the potatoes are crispy and tender. Halfway through cooking, toss the potatoes to ensure even browning.
• Serve and Garnish: Remove the chicken and potatoes from the oven. Garnish with fresh rosemary sprigs and a squeeze of lemon juice if desired. Serve hot.

Notes

And there you have it! Your Rosemary Chicken with Potatoes is ready.

This dish is perfect for a cozy family dinner or a relaxed weekend meal. The combination of tender chicken, crispy potatoes, and fragrant rosemary makes every bite satisfying and flavorful.

 

A few tips from my kitchen to yours:

• For even crispier skin, you can broil the chicken for the last 2-3 minutes of cooking.
• If you prefer boneless chicken, you can substitute chicken thighs with boneless, skinless thighs or breasts, but adjust the cooking time accordingly.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain the crispiness of the potatoes.

 

Nutritional Info (per serving, assuming 4 servings):

• Calories: 420
• Protein: 28g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 1g

Keyword Rosemary Chicken with Potatoes

Bringing It All Together:

So, there you have it – Rosemary Chicken with Potatoes, a simple yet flavorful one-pan meal that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a fantastic way to create a comforting, satisfying meal with minimal effort. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.