Garlic Rosemary Chicken with Potatoes
Elevate your weeknight dinners with this irresistibly savory Garlic Rosemary Chicken with Potatoes. Featuring juicy, golden-brown bone-in chicken thighs paired with tender, herb-infused baby potatoes, this one-skillet recipe is as hearty as it is flavorful. The combination of fragrant fresh rosemary, zesty lemon juice, and rich garlic butter infuses every bite with mouthwatering depth and warmth. Perfectly roasted in the oven for crispy skin and tender perfection, this dish saves time on cleanup while delivering a gourmet feel. Garnished with fresh parsley for a pop of vibrant color, it’s an easy, elegant meal ideal for cozy family dinners or casual entertaining. Experience the perfect balance of flavor and simplicity with this oven-roasted chicken recipe!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 pound baby potatoes
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and halve the baby potatoes. Pat them dry with a clean towel.
In a large mixing bowl, combine the potatoes with 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of chopped rosemary, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until evenly coated. Set aside.
Season the chicken thighs on both sides with the remaining salt, black pepper, and 1 teaspoon of chopped rosemary.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove the chicken from the skillet and set aside.
Reduce the skillet heat to medium. Add the butter and remaining minced garlic to the skillet, stirring for 30 seconds until fragrant.
Deglaze the pan by adding the lemon juice, scraping the bottom of the skillet to release any browned bits.
Add the seasoned potatoes to the skillet, spreading them out evenly. Nestle the chicken thighs back into the skillet on top of the potatoes, skin-side up.
Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.3 g | 217% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 2886 mg | 125% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.9 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3376 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
