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One Pan Chicken Potatoes with Rosemary Recipe

One-Pan Chicken and Potatoes with Rosemary

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Easy OnePan Chicken Potatoes recipe Minimal cleanup maximum flavor Savory rosemary chicken tender potatoes baked together Quick dinner tech

Ingredients

Scale
  • 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)

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

This One-Pan Chicken and Potatoes with Rosemary recipe is a simple, delicious, fuss-free dinner perfect for busy weeknights. Easy to adapt & child friendly!