Rosemary Roasted Chicken Potatoes

Elevate your weeknight dinner game with this Rosemary Roasted Chicken and Potatoes recipe, a one-pan wonder that’s bursting with rustic charm and irresistible flavors. Juicy, golden-brown bone-in chicken thighs are perfectly seared and nestled over tender, herb-infused baby potatoes, creating a harmonious balance of crispy, savory, and citrusy notes. Fresh rosemary, garlic, and a squeeze of bright lemon bring vibrancy to this hearty dish, while a touch of smoky paprika enhances its color and depth. Ready in under an hour with minimal prep, this dish not only makes clean-up a breeze but also doubles as a stunning centerpiece for casual gatherings or Sunday dinners. Enjoy it straight from the pan for a cozy, family-style serving experience. Perfectly seasoned and deeply satisfying, this recipe is a must-try for fans of roasted chicken and all-in-one meals.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Bone-in, skin-on chicken thighs
• 1.5 pounds Baby potatoes
• 3 tablespoons Olive oil
• 2 tablespoons Fresh rosemary
• 4 pieces Garlic cloves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 piece Lemon
• 1 teaspoon Paprika

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Wash the baby potatoes and cut them in half. If they're larger, quarter them for even cooking.

Step 3

Peel and mince 2 of the garlic cloves, and smash the remaining 2 cloves with the flat side of a knife.

Step 4

In a large bowl, combine the halved potatoes, 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (finely chopped), the minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the potatoes until evenly coated.

Step 5

Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika for added flavor and color.

Step 6

Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet or roasting pan over medium-high heat.

Step 7

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 the thighs and sear the other side for an additional 2 minutes.

Step 8

Remove the chicken temporarily from the skillet and add the seasoned potatoes to the pan. Spread them out evenly, then nestle the chicken thighs back into the skillet, skin-side up, on top of the potatoes.

Step 9

Scatter the smashed garlic cloves and the remaining fresh rosemary over the chicken and potatoes.

Step 10

Cut the lemon in half and squeeze the juice over the entire dish, then place the squeezed lemon halves into the skillet for added flavor during roasting.

Step 11

Transfer the skillet to the preheated oven and roast for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown and fork-tender.

Step 12

Remove the skillet from the oven and let the dish rest for 5 minutes before serving.

Step 13

Serve the rosemary roasted chicken and potatoes directly from the skillet for a rustic presentation, or transfer to a serving platter.

Nutrition Facts

Serving size	1406 grams (1406.0g)

Amount per serving	% Daily Value*
Calories	2308

Total Fat 145.70g	187%
Saturated Fat 36.00g	180%
Polyunsaturated Fat 4.00g
Cholesterol 486mg	162%
Sodium 2896mg	126%
Total Carbohydrate 132.20g	48%
Dietary Fiber 12.90g	46%
Total Sugars 6.30g
Protein 123.80g	248%

Vitamin D 0IU	0%
Calcium 212mg	16%
Iron 13mg	71%
Potassium 4407mg	94%

*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.

Source of Calories

Fat: 56.2%

Protein: 21.2%

Carbs: 22.6%