Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken thighs finished with a fragrant garlic and rosemary jus, served alongside golden roasted potatoes for a hearty and rustic dinner. This french-inspired chicken ready in about 55 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 15 min Cook: 40 min Serves 4 French cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs halved baby Yukon gold potatoes with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
  2. Step 2: While potatoes roast, season 6 bone-in, skin-on chicken thighs with 2 tsp salt and 1 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear without moving for 6-7 minutes until skin is deep golden and crisp.
  4. Step 4: Flip chicken, add 6 smashed garlic cloves and 3 fresh rosemary sprigs to the skillet. Transfer skillet to oven and roast for 15 minutes until chicken reaches 165°F internal temperature.
  5. Step 5: Remove chicken from skillet and set aside. Place skillet back on stovetop over medium heat, add 1 cup chicken broth and 2 tbsp butter, scraping browned bits to create a glossy jus. Simmer for 3-4 minutes until slightly reduced.
  6. Step 6: Serve chicken thighs drizzled with garlic-rosemary jus alongside the roasted potatoes.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted 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 salt from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted 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 Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted 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 Pan-Seared Chicken Thighs with Garlic-Rosemary Jus and Roasted Potatoes?

French 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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