Rosemary-Garlic Roasted Chicken Thighs with 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 developed and reviewed.

Juicy chicken thighs with crispy potatoes and aromatic rosemary, roasted to golden perfection. This French-inspired sheet-pan recipe, ready in about 45 minutes, pairs chicken thighs, 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: 30 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 lb cubed potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan. Roast for 15 minutes.
  2. Step 2: Pat chicken thighs dry with paper towels, then season with 1/2 tsp salt, 1/4 tsp black pepper, minced garlic, and 1 tbsp chopped rosemary. Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5 minutes until golden brown.
  3. Step 3: Transfer skillet to oven, nestle potatoes around chicken, and roast for 25 minutes until chicken reaches 165°F internally and potatoes are crisp-tender. Rest for 5 minutes before serving.

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