why make this recipe
This Rosemary Garlic Chicken with Potatoes is easy and full of flavor. It uses simple ingredients and one pan in the oven. You get tender chicken and soft, tasty potatoes in one meal. If you want a warm, creamy side, try our rosemary garlic mashed potatoes to pair with this dish.
introduction
This recipe is good for weeknights and guests. You mix garlic, rosemary, oil, lemon, salt, and pepper. Then you coat chicken and potatoes and bake them. The smell fills the kitchen and the dish looks nice on the plate.
how to make Rosemary Garlic Chicken with Potatoes
Work simply and follow the steps below. First, preheat your oven so it is hot and ready. Mix the garlic, rosemary, oil, lemon juice, salt, and pepper in a big bowl. Add the chicken thighs and potato wedges. Toss them well so the flavors stick. Put them in a roasting pan in a single layer. Bake until the chicken is cooked and the potatoes are soft and golden. For ideas on a similar sheet-pan dinner, see a recipe for sheet pan chicken sausage with brussels sprouts and potatoes.
Ingredients :
4 chicken thighs
4 medium potatoes, cut into wedges
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, juiced
Directions :
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the garlic, rosemary, olive oil, lemon juice, salt, and pepper.
- Add the chicken thighs and potatoes to the bowl, tossing to coat them evenly in the marinade.
- Place the chicken and potatoes in a roasting pan.
- Bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- Serve hot and enjoy!
how to serve Rosemary Garlic Chicken with Potatoes
Serve the chicken and potatoes hot from the oven. Spoon any pan juices over the chicken for more flavor. A simple green salad or steamed vegetables go well on the side. You can also add a spoon of plain yogurt or a squeeze of extra lemon for brightness.
how to store Rosemary Garlic Chicken with Potatoes
Cool the leftovers to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts. Do not leave the dish out more than two hours before cooling.
tips to make Rosemary Garlic Chicken with Potatoes
- Pat the chicken dry before mixing so the skin can brown.
- Cut potatoes the same size so they cook evenly.
- Use fresh rosemary for the best taste. If you like crisp potatoes, place them cut-side down. For more potato ideas, try a side like crispy herbed sweet potatoes with garlic lemon aioli.
- Check the chicken with a meat thermometer; it should read 165°F (74°C) at the thickest part.
variation (if any)
- Use bone-in chicken breasts instead of thighs, but reduce baking time and watch closely.
- Add carrots or onions to the pan for more vegetables.
- Replace lemon juice with a little white wine for a different flavor.
FAQs
Q: Can I use boneless chicken?
A: Yes. Use boneless thighs or breasts. Bake a bit less time and check doneness.
Q: Can I use dried rosemary?
A: Yes. Use about 1 teaspoon dried rosemary instead of 2 tablespoons fresh.
Q: Can I make this ahead?
A: You can mix the chicken and potatoes with the marinade and refrigerate up to 4 hours before baking.
Q: Do I need to peel the potatoes?
A: No. Leave the skin on for more flavor and texture, but you can peel them if you prefer.
Conclusion
This simple roast gives you a warm, tasty meal with little fuss. For another sheet-pan take on rosemary chicken and potatoes, see Sheet Pan Rosemary Chicken And Potatoes – Craving Home Cooked.
Rosemary Garlic Chicken with Potatoes
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the garlic, rosemary, olive oil, lemon juice, salt, and pepper.
- Add the chicken thighs and potatoes to the bowl, tossing to coat them evenly in the marinade.
- Place the chicken and potatoes in a roasting pan in a single layer.
- Bake for 40-45 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- Serve the chicken and potatoes hot from the oven, spooning any pan juices over the chicken.
- Add a simple green salad or steamed vegetables as a side.
- Optionally, add a spoon of plain yogurt or a squeeze of extra lemon for brightness.