Rosemary-Garlic Chicken Thighs with Roasted Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs and caramelized potatoes roasted together with aromatic herbs and garlic for a simple, flavorful weeknight dinner. This American-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Toss baby potatoes in 2 tbsp olive oil, 1 tbsp chopped rosemary, and 1/2 tsp salt, spreading them evenly on a parchment-lined baking sheet.
  3. Step 3: Place chicken thighs skin-side up on top of potatoes, then dot with minced garlic and remaining 1 tbsp rosemary. Drizzle with remaining 1 tbsp olive oil.
  4. Step 4: Roast for 35-40 minutes until chicken reaches 165°F internally and potatoes are golden and tender when pierced with a fork.

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