Rosemary-Infused Chicken Thighs with Rosemary 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.

Juicy chicken thighs roasted alongside crispy potatoes with aromatic rosemary and garlic. This Mediterranean-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, baby potatoes, rosemary 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: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb baby potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a sheet pan, spreading in a single layer.
  2. Step 2: Pat 1.5 lbs chicken thighs dry, then rub with 2 tbsp minced rosemary, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Arrange chicken thighs on the sheet pan with potatoes, ensuring even spacing. Roast for 35-40 minutes until chicken reaches 165°F internally and potatoes are golden and tender, flipping halfway through.

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