Slow-Simmered Chicken Thighs with Herb-Infused Potatoes
Tender chicken thighs cooked low and slow with potatoes and fresh herbs for a comforting, rustic meal that captures the essence of traditional home cooking. This mediterranean-inspired one pot ready in about 75 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 520 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
- 1.5 lbs chicken thighs
- 1 lb potatoes
- 3 tbsp olive oil
- 2 tbsp fresh rosemary
- 4 cloves garlic
- 1 cup chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Pat chicken thighs dry with paper towels, then season with salt and pepper.
- Step 2: Dice potatoes into 1-inch chunks and toss with 2 tbsp olive oil, 1 tbsp chopped rosemary, and 2 minced garlic cloves; spread in a single layer on a baking sheet.
- Step 3: Place chicken thighs on top of potatoes, then pour chicken stock over everything. Scatter remaining rosemary and 2 minced garlic cloves around the chicken.
- Step 4: Cover loosely with aluminum foil and bake for 45 minutes until chicken reaches 165°F and potatoes are fork-tender.
- Step 5: Remove foil and bake an additional 10 minutes until edges are golden and sauce has reduced slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Chicken Thighs with Herb-Infused Potatoes take to make?
Total time is about 75 minutes (20 min prep + 55 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 Slow-Simmered Chicken Thighs with Herb-Infused 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 chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Thighs with Herb-Infused 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 Slow-Simmered Chicken Thighs with Herb-Infused 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 Slow-Simmered Chicken Thighs with Herb-Infused Potatoes?
Mediterranean one pot 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
- ★★★★★
Loved how easy this was to make in one pot. The flavors were perfect for a weeknight dinner.
- ★★★★★
This was a hit with my family! The potatoes were so tender and the herbs really elevated the chicken.
- ★★★★☆
The chicken was delicious, but the potatoes were a bit bland. Next time I'll add more herbs.
