One Pan Potatoes and Chicken Rosemary
Elevate your weeknight dinners with this One Pan Potatoes and Chicken Rosemary recipe—a perfectly balanced, flavor-packed meal that's both simple and satisfying. Juicy, golden-brown chicken thighs are seared to crispy perfection, nestled among tender roasted golden potatoes infused with the earthy aroma of fresh rosemary and garlic. This hearty dish is brought to life with a splash of chicken broth and a squeeze of bright, zesty lemon, creating a mouthwatering pan sauce that ties everything together. Ready in under an hour with minimal cleanup, this one-pan wonder is ideal for busy evenings yet elegant enough for entertaining. Perfectly seasoned with paprika, salt, and pepper, this wholesome recipe delivers a comforting, rustic meal that's guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams golden potatoes
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 3 pieces garlic cloves
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 120 milliliters chicken broth
- 0.5 piece lemon
Instructions
Preheat your oven to 200°C (400°F).
Peel the garlic cloves and smash them gently with the side of a knife. Slice the golden potatoes into wedges, about 1.5 centimeters thick.
Pat the chicken thighs dry with a paper towel. Season both sides with salt, black pepper, and paprika.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for 4-5 minutes, or until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove the chicken from the pan and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the potato wedges and garlic cloves. Sprinkle with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until the potatoes begin to brown.
Nestle the chicken thighs back into the skillet, arranging them on top of the potatoes. Tuck the rosemary sprigs between the chicken and potatoes.
Pour the chicken broth into the skillet and squeeze the juice from half a lemon over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 75°C/165°F) and the potatoes are tender.
Remove the skillet from the oven and let it rest for 5 minutes. Serve hot, garnished with additional rosemary if desired.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.7 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3486 mg | 74% | |
*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.
