Rosemary and Garlic Chicken and Potatoes
Elevate your weeknight dinner game with this irresistible Rosemary and Garlic Chicken and Potatoes recipe, a one-pan wonder that's as flavorful as it is comforting. Juicy, bone-in chicken thighs are seared to perfection, creating a golden, crispy skin before being roasted alongside tender Yukon Gold potatoes infused with fresh rosemary, whole garlic cloves, and a squeeze of zesty lemon. This dish comes together in just 15 minutes of prep time and is then oven-roasted to perfection, allowing the aromas of garlic and herbs to fill your kitchen. Ideal for busy evenings or cozy family gatherings, this easy skillet meal serves up a harmonious blend of savory, citrusy, and earthy flavors in every bite. With minimal cleanup and maximum flavor, it’s the perfect recipe to add to your collection of hearty, crowd-pleasing dinners!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes
- 3 tablespoons olive oil
- 4 sprigs fresh rosemary
- 6 whole garlic cloves
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large lemon
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides with 1 teaspoon of salt, 1 teaspoon of black pepper, and the paprika. Set aside.
Cut the potatoes into quarters and place them in a large mixing bowl. Drizzle with 1.5 tablespoons of olive oil and season with 0.5 teaspoon of salt. Toss to coat evenly.
Heat 1.5 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down. Sear for 4-5 minutes until the skin is golden and crispy, then flip and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the potatoes, cut side down, and cook for 3-4 minutes until they start to brown. Add the garlic cloves and rosemary sprigs to the skillet, stirring gently to combine.
Nestle the chicken thighs on top of the potatoes, skin-side up. Squeeze the juice of half a lemon over the dish, then slice the other half and tuck the lemon slices into the pan.
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 tender.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Garnish with additional rosemary sprigs, if desired.
Serve hot and enjoy your Rosemary and Garlic Chicken and Potatoes!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 7.4 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4952 mg | 105% | |
*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.
