Rosemary-Garlic Roasted Chicken Thighs with Potatoes

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

Juicy chicken thighs with crispy potatoes and aromatic rosemary, roasted to golden perfection. This french-inspired sheet pan ready in about 45 minutes pairs (bone-in, skin-on) chicken thighs, cubed 1-inch 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

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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Frequently asked questions

How long does Rosemary-Garlic Roasted Chicken Thighs with Potatoes take to make?

Total time is about 45 minutes (15 min prep + 30 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 Rosemary-Garlic Roasted Chicken Thighs with 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 cubed 1-inch potatoes from drying out.

Can I substitute ingredients in Rosemary-Garlic Roasted Chicken Thighs with 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 Rosemary-Garlic Roasted Chicken Thighs with 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 Rosemary-Garlic Roasted Chicken Thighs with Potatoes?

French sheet pan 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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