One-Pan Chicken and Potatoes with Rosemary

Imagine sinking your teeth into tender, juicy chicken, infused with the aromatic scent of rosemary, nestled among perfectly roasted potatoes. That’s the magic of this One-Pan Chicken and Potatoes with Rosemary. As the days get shorter and the evenings cooler, easy comfort food is essential. This recipe delivers on both ease and flavor, making it a perfect weeknight dinner that feels special enough for company.

My love for one-pan meals started out of necessity – less cleanup, more flavor, and all the nutrients cooked together. Over the years, I’ve tested countless variations, tweaking techniques to achieve that golden-brown crisp on the chicken and perfectly fluffy potatoes every single time. This particular recipe features rosemary, a herb I adore for its robust flavor and its beautiful fragrance. It’s a dish that not only tastes incredible but also fills your kitchen with a warm, inviting aroma. And let’s be honest, anything that saves time on dishes after a long day is a win in my book!

We are heading into peak harvest season which means fresh rosemary is abundant and fragrant right now. This recipe celebrates seasonal herbs and delivers a satisfying, healthy meal without the fuss. This dish is designed to impress, providing a balanced and flavorful meal that even the pickiest eaters will enjoy.

Ingredients

This recipe relies on simple, high-quality ingredients. Here’s what you’ll need:

• Bone-in, skin-on chicken thighs (about 2 pounds): Chicken thighs are more forgiving than breasts and stay moist during roasting. The skin crisps up beautifully, adding a delightful texture. You can also use chicken legs for a similar result.
• Potatoes (2 pounds, Yukon Gold or red potatoes): These potatoes hold their shape well during roasting and have a creamy texture. Yukon Golds are my personal favorite.
• Fresh rosemary (2-3 sprigs): Fresh rosemary is essential for the best flavor. Dried rosemary can be substituted (use about 1 tablespoon), but the flavor won’t be quite as vibrant. Rosemary contains compounds like rosmarinic acid, known for its antioxidant and anti-inflammatory properties.
• Garlic (4-5 cloves, minced): Garlic adds a pungent aroma and savory flavor. Feel free to adjust the amount to your liking.
• Olive oil (3 tablespoons): Olive oil helps the chicken and potatoes brown beautifully and adds a rich flavor. Choose a good-quality extra virgin olive oil.
• Lemon (1, juiced): Lemon juice brightens the flavors and adds a touch of acidity.
• Salt and pepper: To taste.
• Optional: Other vegetables like carrots, onions, or bell peppers can be added for extra flavor and nutrition.

Ingredient Science & Substitution Tips:

• Chicken: While thighs are recommended, bone-in, skin-on chicken breasts can be used. Adjust cooking time accordingly; chicken breasts cook faster. Ensure the internal temperature reaches 165°F (74°C).
• Potatoes: Russet potatoes can be used, but they tend to dry out more easily. Soak russet potatoes in cold water for 30 minutes before roasting to help remove excess starch and promote crisping.
• Rosemary: If fresh rosemary is unavailable, substitute with 1 tablespoon of dried rosemary. Other herbs like thyme or oregano also work well.
• Olive Oil: Avocado oil or another high-heat cooking oil can be substituted.
• Lemon: White wine vinegar or apple cider vinegar can be used as a substitute for lemon juice. Use half the amount, as vinegar is more potent.

Step-by-Step Instructions

Follow these simple steps for perfectly roasted chicken and potatoes:

1. Preheat oven to 400°F (200°C). Preheat your oven to ensure even cooking.
2. Prepare the chicken and potatoes. In a large bowl, toss the chicken thighs and quartered potatoes with olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Make sure everything is evenly coated.
3. Arrange on a baking sheet. Spread the chicken and potatoes in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can steam the food instead of roasting it. You can use two baking sheets if needed.
4. Roast. Roast for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C).
5. Rest. Let the chicken and potatoes rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Expert Tips

Here are some expert tips to ensure your One-Pan Chicken and Potatoes with Rosemary turns out perfectly every time:

• Don’t overcrowd the pan: Overcrowding steams the food rather than roasting it, resulting in soggy potatoes and chicken. Use two baking sheets if necessary.
• Pat the chicken dry: Before tossing with olive oil, pat the chicken skin dry with paper towels. This helps the skin crisp up better in the oven.
• Use a meat thermometer: A meat thermometer is the best way to ensure the chicken is cooked through. Insert it into the thickest part of the thigh, avoiding the bone.
• Roast at high heat: Roasting at 400°F (200°C) ensures the chicken and potatoes cook quickly and evenly, resulting in crispy skin and tender insides.
• Add vegetables strategically: If adding other vegetables like carrots or onions, add them at the beginning along with the potatoes. For quicker-cooking vegetables like bell peppers, add them halfway through the roasting time.
• Baste the chicken: During the last 15 minutes of cooking, baste the chicken with the pan juices to keep it moist and flavorful.

Storage & Substitutions

Storage: Leftover One-Pan Chicken and Potatoes with Rosemary can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Substitutions:

• Vegetarian Option: Substitute the chicken with firm tofu or tempeh. Marinate the tofu or tempeh in a mixture of olive oil, rosemary, garlic, lemon juice, salt, and pepper before roasting.
• Spice it up: Add a pinch of red pepper flakes to the chicken and potatoes for a touch of heat.
• Add some sweetness: Drizzle a little honey or maple syrup over the chicken and potatoes during the last 15 minutes of cooking for a touch of sweetness.
• Different herbs: Experiment with other herbs like thyme, oregano, or sage.
• Root Vegetables: Add other root vegetables like parsnips, sweet potatoes or carrots.

Internal Linking Suggestions:

• Consider linking to a post about “Easy Weeknight Dinners.”
• Link to a guide on “How to Roast Vegetables Perfectly.”
• If you have a post about “Herb-Infused Olive Oils,” link to it in the ingredients section.
• Link to another popular chicken recipe like “Lemon Herb Roasted Chicken.”

FAQ

How do I ensure the chicken skin gets crispy?

Pat the chicken skin dry with paper towels before tossing it with olive oil and seasonings. Roasting at a high temperature (400°F/200°C) and avoiding overcrowding the pan also helps. Basting the chicken with pan juices during the last 15 minutes of cooking can help crisp up the skin further.

Can I use frozen potatoes?

While fresh potatoes are recommended for the best texture, frozen potatoes can be used in a pinch. Thaw the potatoes slightly before roasting and pat them dry to remove excess moisture. Be aware that the texture may be slightly different from fresh potatoes.

How long should I cook the chicken and potatoes?

Roast the chicken and potatoes for 45-50 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C). Cooking time may vary depending on the size of the chicken thighs and the size of the potato pieces.

Can I add other vegetables to this dish?

Yes! Carrots, onions, bell peppers, and broccoli are all great additions. Add root vegetables like carrots and onions at the beginning along with the potatoes. Add quicker-cooking vegetables like bell peppers and broccoli halfway through the roasting time.

What’s the best way to reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) until warmed through. You can also reheat them in the microwave, but the chicken skin may not be as crispy. Add a splash of water or chicken broth to the dish before reheating to help keep it moist.

Can I use boneless, skinless chicken breasts instead of thighs?

Yes, you can, but boneless, skinless chicken breasts tend to dry out more easily than thighs. Reduce the cooking time accordingly (about 25-30 minutes) and make sure to monitor the internal temperature closely. You may also want to baste the chicken breasts with pan juices more frequently to keep them moist.

What wine pairings work well with this dish?

A dry white wine like Sauvignon Blanc or Pinot Grigio pairs well with this One-Pan Chicken and Potatoes with Rosemary. The crisp acidity of the wine complements the richness of the chicken and potatoes, while the herbal notes of the rosemary enhance the overall flavor profile.

This One-Pan Chicken and Potatoes with Rosemary is more than just a recipe; it’s a celebration of simple ingredients, effortless cooking, and delicious flavor. It’s the perfect dish for busy weeknights, cozy weekends, or any occasion when you want a satisfying meal without the fuss. So gather your ingredients, preheat your oven, and get ready to experience the magic of one-pan cooking.

Now, it’s your turn! Try this recipe, share your creations online using #OnePanChickenAndPotatoes, and let me know in the comments how it turned out. What variations did you try? What herbs did you use? I can’t wait to hear from you!

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