One-Pan Baked Chicken with Rosemary and Garlic Potatoes
Tender chicken thighs baked alongside golden rosemary and garlic roasted potatoes for a simple, flavorful weeknight dinner. This mediterranean-inspired chicken ready in about 60 minutes pairs halved baby Yukon gold potatoes, chopped fresh rosemary, smashed garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
- 1.5 lbs, halved baby Yukon gold potatoes
- 3 sprigs, chopped fresh rosemary
- 6 cloves, smashed garlic cloves
- 4 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 1 tsp paprika
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby Yukon gold potatoes with 2 tbsp olive oil, 3 chopped rosemary sprigs, 3 smashed garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the potatoes on a large baking sheet in a single layer. Place 6 bone-in, skin-on chicken thighs on top of the potatoes, skin side up. Drizzle remaining 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp paprika, 1/2 tsp kosher salt, and 1/2 tsp black pepper over the chicken.
- Step 3: Roast in the preheated oven for 40-45 minutes, until chicken skin is crispy and internal temperature reaches 165°F, and potatoes are golden with tender centers. Let rest 5 minutes before serving.
Frequently asked questions
How long does One-Pan Baked Chicken with Rosemary and Garlic Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 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 One-Pan Baked Chicken with Rosemary and Garlic 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 chopped fresh rosemary from drying out.
Can I substitute ingredients in One-Pan Baked Chicken with Rosemary and Garlic 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 One-Pan Baked Chicken with Rosemary and Garlic 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 One-Pan Baked Chicken with Rosemary and Garlic Potatoes?
Mediterranean 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.
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