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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
Cook Time 45 minutes
Total Time 1 hour
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