One-Pan Chicken and Potatoes with Rosemary

There’s nothing quite like the smell of rosemary and roasting chicken wafting through the house on a chilly evening, is there? This One-Pan Chicken and Potatoes with Rosemary has become a staple in our family. Honestly, it’s the kind of meal I can throw together even after a particularly chaotic school run and a mountain of laundry. I’ve been making different variations of this for years, tweaking it based on what’s in the fridge and what the kids are (grudgingly!) willing to eat. After countless attempts, this is the version that gets the most consistent thumbs-up (or at least, fewer complaints!). What you’ll gain is a simple, delicious, and fuss-free dinner that’s perfect for a busy weeknight.

Why This Recipe Works

This recipe is a lifesaver for busy families like mine. It ticks all the boxes: quick prep, minimal washing-up, and a comforting, satisfying meal that even the little ones will (mostly!) enjoy. Here’s why it works:

• One-Pan Wonder: Everything cooks together in one pan, meaning fewer dishes to wash – a huge win in my book!
• Simple Ingredients: You probably have most of these ingredients in your pantry already. No need for fancy trips to specialty shops.
• Child-Approved (Mostly!): My two are notoriously fussy, but they genuinely enjoy the crispy potatoes and flavourful chicken.

Over the years, I’ve learned that the key to a successful family meal is simplicity. This recipe embraces that, providing a delicious and nutritious dinner without requiring hours in the kitchen. It’s honest, comforting food that brings everyone together.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 600g)
• 750g potatoes, such as Maris Piper or Rooster, peeled and cut into 1-inch chunks
• 1 large onion, roughly chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh rosemary leaves, chopped
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 lemon, cut into wedges (optional, for serving)

Ingredient Notes

Let’s chat about a few key ingredients and how to make them work for you:

• Chicken Thighs: I prefer bone-in, skin-on thighs because they stay juicy and flavourful during roasting. You can use chicken breasts, but be careful not to overcook them. They will need less cooking time so add them to the tray later.
• Potatoes: Maris Piper or Rooster potatoes are excellent choices because they roast beautifully and get lovely and crispy. If you can’t find them, any general-purpose potato will do.
• Rosemary: Fresh rosemary is best for its aroma and flavour, but dried rosemary will work in a pinch. Use about 1 teaspoon of dried rosemary if substituting.
• Smoked Paprika: This adds a lovely smoky depth to the dish. If you don’t have it, regular paprika is fine, but you’ll miss that smoky flavour.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this easy one-pan chicken and potatoes:

1. Step 1: Preheat the Oven. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Making sure the oven is nice and hot is key to getting crispy potatoes and perfectly cooked chicken.
2. Step 2: Prepare the Vegetables. In a large bowl, combine the chopped potatoes, onion, and minced garlic. Drizzle with olive oil and season generously with salt, pepper, rosemary, thyme, and smoked paprika. Toss everything together until well coated.
3. Step 3: Arrange in the Pan. Spread the potatoes and onion mixture evenly in a large roasting pan. Make sure the potatoes are in a single layer so they crisp up nicely.
4. Step 4: Add the Chicken. Place the chicken thighs on top of the potatoes, skin-side up. Season the chicken with a little extra salt and pepper.
5. Step 5: Roast the Chicken and Potatoes. Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The chicken is done when the juices run clear when pierced with a fork.
6. Step 6: Rest and Serve. Remove the pan from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavourful chicken. Serve with lemon wedges, if desired.

My Kitchen Tips & Tricks

Here are a few tips and tricks I’ve picked up over the years to make this recipe even easier and more delicious:

• Crispy Potatoes: For extra crispy potatoes, parboil them for about 5 minutes before roasting. Drain them well and give them a good shake in the pan to rough up the edges before adding them to the roasting pan.
• Chicken Skin: If the chicken skin isn’t as crispy as you’d like, broil it for the last few minutes of cooking, but watch it carefully to prevent burning!
• Herb Power: Don’t be afraid to experiment with different herbs. Thyme, sage, or even a pinch of chilli flakes can add a lovely twist.
• Kid-Friendly Hack: My kids aren’t always keen on onions, so I sometimes use onion powder instead of chopped onions. It still adds the flavour without the texture they dislike.
• Make-Ahead Tip: You can prepare the potatoes and onions ahead of time and store them in the fridge overnight. Just toss them with the oil and seasonings before roasting.
• Budget-Friendly: Chicken thighs are generally more affordable than chicken breasts. They’re also more forgiving when it comes to cooking, so they’re perfect for a family meal.

Storage & Meal Prep

Here’s how to store any leftovers and make the most of this recipe for meal prepping:

• Storage: Store any leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 180°C (160°C fan/Gas Mark 4) until heated through, or microwave in short bursts until warm. The oven will help to keep the chicken skin crispy.
• Meal Prep: This recipe is great for meal prepping. Roast the chicken and potatoes on Sunday and portion them out into containers for lunches or quick dinners during the week.
• Batch Cooking: Double or triple the recipe and freeze portions for future meals. Allow to cool completely before freezing in freezer-safe containers.

Substitutions & Variations

Want to mix things up a bit? Here are some substitutions and variations I’ve tried:

• Gluten-Free: This recipe is naturally gluten-free. Just double-check that your spices are gluten-free.
• Dairy-Free: This recipe is naturally dairy-free.
• Vegetarian: For a vegetarian version, replace the chicken with halloumi cheese or roasted chickpeas. Add the halloumi during the last 20 minutes of roasting to prevent it from becoming too rubbery.
• Seasonal Veggies: Swap out the potatoes for other root vegetables like carrots, parsnips, or sweet potatoes.
• Lemon Herb: Add lemon slices to the pan while roasting for a bright, citrusy flavour.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the chicken is done?

The chicken is cooked through when the internal temperature reaches 74°C (165°F). You can use a meat thermometer to check. Alternatively, pierce the chicken with a fork; if the juices run clear, it’s done.

Can I use frozen potatoes?

I wouldn’t recommend using frozen potatoes as they tend to release too much water and won’t get as crispy. Fresh potatoes are definitely the way to go for this recipe.

My potatoes are burning before the chicken is cooked. What should I do?

If the potatoes are browning too quickly, cover the pan loosely with foil for the last part of the cooking time. This will prevent them from burning while the chicken finishes cooking.

Will my children enjoy this recipe?

My two are generally fans, especially of the crispy potatoes. If your children are fussy eaters, you could try cutting the chicken into smaller pieces or serving it with a side of their favourite dipping sauce. Leaving the skin on the chicken definitely helps!

Can I scale this recipe for a larger family?

Absolutely! Simply double or triple the ingredients as needed. You may need to use two roasting pans to ensure everything cooks evenly.

What if I don’t have rosemary?

Thyme, oregano, or even a mix of Italian herbs can be used as a substitute for rosemary. While the flavour will be slightly different, the dish will still be delicious.

Serving Suggestions

This One-Pan Chicken and Potatoes with Rosemary is a complete meal in itself, but here are a few ideas for serving suggestions:

• Green Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the chicken and potatoes.
• Steamed Vegetables: Steamed green beans, broccoli, or asparagus are healthy and easy sides.
• Crusty Bread: Serve with a slice of crusty bread to mop up all the delicious pan juices.

For portion guidance, I usually allow one chicken thigh and a generous serving of potatoes per person. It’s always a hit with the family!

This One-Pan Chicken and Potatoes with Rosemary is more than just a recipe; it’s a reminder that simple, wholesome meals can bring families together, even on the busiest of weeknights. It’s about creating those little moments of connection around the dinner table, fuelled by delicious food and shared laughter. So, give it a go, adapt it to your family’s tastes, and let me know what you think in the comments below. I’d love to hear your honest feedback and see how you make it your own. And if you’re looking for more easy family recipes, be sure to browse around FamiliesRecipes.com. Perhaps join our email community; we are always sharing new ideas. Happy cooking!

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