Rosemary Chicken and Potatoes
Elevate your weeknight dinner with the irresistible flavor of Rosemary Chicken and Potatoes—an effortless one-pan recipe that combines juicy, bone-in chicken thighs and perfectly roasted baby potatoes with the fragrant aroma of fresh rosemary. This dish brings together simple ingredients like garlic, paprika, and olive oil to create layers of savory goodness, while a squeeze of fresh lemon adds brightness and depth to every bite. With a prep time of just 15 minutes and golden crispy results from your oven, it’s perfect for busy evenings or casual gatherings. Serve it warm with a sprinkle of extra rosemary for a rustic yet elegant meal your family will love. Keywords: rosemary chicken recipe, roasted potatoes, one-pan dinner, easy chicken recipes, oven-roasted chicken thighs.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 pound Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 4 cloves Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 piece Lemon
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the baby potatoes. Cut them into halves or quarters if they are larger, ensuring even sizes for cooking.
Finely chop the fresh rosemary leaves and mince the garlic cloves.
In a large mixing bowl, combine the olive oil, chopped rosemary, minced garlic, salt, pepper, and paprika.
Add the chicken thighs to the bowl and toss to coat them evenly with the mixture. Set aside to marinate while you prepare the potatoes.
Toss the washed baby potatoes in the same bowl to coat them with any remaining oil and seasoning. If needed, drizzle an extra tablespoon of olive oil.
Place the chicken thighs skin-side up on a large baking sheet or in an oven-safe skillet. Arrange the seasoned potatoes around the chicken.
Slice the lemon in half and squeeze the juice over the chicken and potatoes. Place the lemon halves on the sheet or skillet for added aroma during cooking.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are crispy and golden brown.
Optional: For extra crispy chicken skin, broil on high for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
Remove the pan from the oven and let the dish rest for 5 minutes before serving.
Serve warm, garnished with an extra sprinkle of fresh rosemary if desired.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.8 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3457 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.
