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Easy One-Pan Chicken Thighs with Rosemary Potatoes

easy one-pan chicken thighs with rosemary potatoes - featured image
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Juicy, crispy-skinned chicken thighs and golden, caramelized potatoes roast together on a single sheet pan for a simple, flavorful weeknight dinner. This budget-friendly recipe requires minimal cleanup and delivers maximum comfort.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680g total)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2g)
  • 3 cloves garlic, minced
  • 1.5 lbs baby potatoes or Yukon Gold potatoes (680g)
  • 2 tablespoons olive oil (30ml)
  • 2 sprigs fresh rosemary, leaves stripped and chopped (or 1 teaspoon dried)
  • ½ teaspoon kosher salt (3g)
  • ¼ teaspoon black pepper (1g)
  • ¼ cup chicken broth (60ml)
  • 1 tablespoon butter (14g)

Instructions

  1. Preheat your oven to 425°F (218°C). Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prep the potatoes: Scrub baby potatoes clean (no need to peel). If using larger Yukon Golds, cut into 1-inch chunks. In a medium bowl, toss potatoes with 2 tablespoons olive oil, chopped rosemary, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on one half of the prepared baking sheet.
  3. Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and minced garlic. Rub mixture all over the chicken, getting under the skin if possible. Place thighs skin-side up on the other half of the baking sheet, leaving space between them.
  4. Give the potatoes a head start: Place the baking sheet in the oven and roast for 15 minutes.
  5. Continue roasting together: After 15 minutes, remove the pan from the oven. Use tongs to stir the potatoes, flipping them to brown evenly. Return the pan to the oven and roast for another 25-30 minutes, until chicken skin is golden and crispy and potatoes are fork-tender. Internal temperature of chicken should reach 175-185°F (80-85°C).
  6. Make the pan sauce (optional): Transfer chicken and potatoes to a serving platter, leaving pan juices behind. Place the hot baking sheet on the stovetop over medium heat. Add chicken broth and butter, scraping up browned bits with a wooden spoon. Simmer for 1-2 minutes until slightly thickened. Drizzle over chicken and potatoes.
  7. Rest and serve: Let the chicken rest for 5 minutes before serving. Scatter fresh rosemary sprigs on top if desired.

Notes

For extra-crispy skin, finish under the broiler for 2-3 minutes at the end, watching closely. The 15-minute head start for potatoes is key to avoiding soggy potatoes. Leftovers keep in the refrigerator for up to 4 days and reheat well in a 350°F oven for 10-15 minutes.

Nutrition

Keywords: one-pan chicken thighs, rosemary potatoes, sheet pan dinner, easy weeknight meal, crispy chicken skin, budget-friendly dinner, gluten-free, dairy-free option

Find it online: https://flurpchef.com/easy-one-pan-chicken-thighs-with-rosemary-potatoes/