One-Pan Roasted Chicken with Rosemary and Potatoes

Name: One-Pan Roasted Chicken with Rosemary and Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1.5 lbs baby potatoes; 2 tbsp olive oil; 1 clove garlic; 1 tbsp fresh rosemary; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Juicy chicken thighs roasted with baby potatoes, garlic, and fresh rosemary until golden and tender.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on chicken thighs
1.5 lbs baby potatoes
2 tbsp olive oil
1 clove garlic
1 tbsp fresh rosemary
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Place 4 bone-in, skin-on chicken thighs in a single layer in a roasting pan. Drizzle with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Add 1.5 lbs halved baby potatoes to the pan around the chicken. Sprinkle with 1 minced garlic clove, 1 tbsp fresh rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
Step 3: Roast for 35-40 minutes, stirring once halfway through, until chicken reaches 165°F (74°C) internally and potatoes are tender and golden at the edges.