Rosemary-Roasted Chicken Thighs with Baby Potatoes
Juicy chicken thighs roasted with rosemary and baby potatoes until golden and tender, requiring no fancy techniques for perfect results. This american-inspired chicken ready in about 60 minutes pairs skin-on chicken thighs, halved baby potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 2 lbs, skin-on chicken thighs
- 1 lb, halved baby potatoes
- 2 tbsp olive oil
- 1 tbsp, chopped fresh rosemary
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Pat 2 lbs chicken thighs dry with paper towels. In a bowl, toss 1 lb halved baby potatoes with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Spread potatoes in a single layer on a baking sheet. Place chicken thighs skin-side up on top of potatoes.
- Step 3: Roast in preheated oven for 40-45 minutes until chicken is golden brown and internal temperature reaches 165°F, turning potatoes halfway through cooking.
- Step 4: Remove from oven and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Roasted Chicken Thighs with Baby Potatoes take to make?
Total time is about 60 minutes (15 min prep + 45 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-Roasted Chicken Thighs with Baby 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 skin-on chicken thighs from drying out.
Can I substitute ingredients in Rosemary-Roasted Chicken Thighs with Baby 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-Roasted Chicken Thighs with Baby 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-Roasted Chicken Thighs with Baby Potatoes?
American 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.
What others are saying
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
