My Famous Rosemary Garlic Chicken and Potatoes
Elevate your dinner game with my Famous Rosemary Garlic Chicken and Potatoes, a one-pan wonder that’s as simple as it is satisfying. Juicy, bone-in chicken thighs roast to golden perfection alongside tender baby potatoes, all infused with the earthy fragrance of fresh rosemary and the rich aroma of roasted garlic. A splash of bright lemon juice ties the flavors together, while a blend of paprika, thyme, and olive oil gives the dish an irresistibly savory crust. Ready in just an hour, with minimal prep and cleanup, this hearty meal is perfect for weeknight dinners or impressing guests at your next gathering. Pair it with a crisp green salad or your favorite roasted vegetables for a restaurant-quality feast made right at home!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1.5 pounds Baby potatoes
- 4 sprigs Fresh rosemary
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoons Ground thyme
- 1 whole Lemon
Instructions
Preheat your oven to 400°F (200°C).
Rinse the baby potatoes and slice them in half. If they are larger, quarter them for even cooking.
Pat the chicken thighs dry with a paper towel to help them crisp up in the oven.
Peel the garlic cloves and mince two of them. Leave the remaining four cloves whole but smash them slightly with the side of a knife.
In a large mixing bowl, combine the potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Toss until the potatoes are evenly coated.
Sprinkle the chicken thighs with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Rub them with 1 tablespoon of olive oil, the ground thyme, and the minced garlic.
Place the chicken thighs skin-side up on a large baking sheet or roasting pan. Arrange the seasoned potatoes around the chicken.
Tuck the rosemary sprigs and smashed garlic cloves in between the chicken and potatoes for added flavor.
Slice the lemon in half. Squeeze the juice from one half over the chicken and potatoes. Cut the remaining half into thin slices and nestle them among the ingredients.
Roast in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve hot, garnished with fresh rosemary if desired.
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 6.3 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4756 mg | 101% | |
*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.
