Aperol-Herb Roasted Chicken with Rosemary Potatoes
Juicy chicken thighs marinated in Aperol and herbs, roasted with potatoes for a balanced, aromatic weeknight dinner. This italian-inspired chicken ready in about 45 minutes pairs bone-in chicken thighs, Aperol, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 lb bone-in chicken thighs
- 3 tbsp Aperol
- 1 tbsp finely chopped fresh rosemary
- 2 tbsp olive oil
- 1 lb small new potatoes
- 3 cloves minced garlic
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat 1 lb bone-in chicken thighs dry with paper towels, then season both sides with 1 tsp coarse sea salt and 1/2 tsp black pepper.
- Step 2: In a bowl, whisk together 3 tbsp Aperol, 2 tbsp olive oil, 1 tbsp finely chopped rosemary, and 3 minced garlic cloves until smooth.
- Step 3: Coat chicken thighs evenly with the Aperol mixture, then arrange them in a single layer in a roasting pan.
- Step 4: Toss 1 lb small new potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then spread around the chicken in the pan.
- Step 5: Roast in preheated oven for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden and tender when pierced with a fork.
Frequently asked questions
How long does Aperol-Herb Roasted Chicken with Rosemary Potatoes take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Herb Roasted Chicken with Rosemary Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Aperol-Herb Roasted Chicken with Rosemary Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Herb Roasted Chicken with Rosemary Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aperol-Herb Roasted Chicken with Rosemary Potatoes?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe is a winner! I made it for a dinner party and everyone asked for the recipe. The rosemary potatoes were the star.
- ★★★★★
The Aperol glaze was a perfect balance of bitter and sweet, and the potatoes were crispy. My family devoured it!
- ★★★★☆
Loved the flavor, but the chicken took a bit longer to cook than the recipe said. Still delicious though.
