Baked Rosemary Chicken and Potatoes

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Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.

Easy Chicken Casserole, Baked Orange Chicken, and Baked Chicken and Rice are some delicious, easy baked recipes you can make for fast weeknight meals, but if you’re looking for something extra hearty for a cold night, I recommend Baked Rosemary Chicken and Potatoes.

Baked Rosemary Chicken and PotatoesBAKED ROSEMARY CHICKEN AND POTATOES

Baked Rosemary Chicken and Potatoes are not just delicious, they’re filling and hearty which makes this the perfect meal for cold fall and winter nights. Great for weeknights, the chicken has a bit longer of a cooking time but it keeps really well for future dinners. Plus, the rosemary leaves compliment the naturally buttery flavor of the chicken, and the juicy meat gives the potatoes a rich taste that you cannot from your usual toppings.

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For this particular chicken recipe you don’t want to use skinless, boneless chicken. You want bone-in chicken thighs with the skin still on, since the skin becomes delicious, crunchy and savory during the baking process. Baking chicken makes it crispy and juicy without adding extra oil or transfats.

This is an easy dinner recipe that you’ll want to add to your list of go-to’s.There’s no marinade required to keep the meat tender, this recipe has an easy clean-up, and you get a main dish and side all on the same baking sheet.

HOW TO MAKE BAKED ROSEMARY CHICKEN AND POTATOES

  • Preheat the oven to 375 degrees F (190.5 degrees C).
  • Mix together all the ingredients in a large bowl.
  • Place the chicken skin side up into large baking dish or baking sheet and scatter potatoes around it.
  • Bake uncovered for 1 hour or until chicken is crispy and cooked through (to 165 degrees F).

Baked Chicken with Potatoes

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VARIATIONS ON BAKED ROSEMARY CHICKEN AND POTATOES

  • Potatoes: Yes, you absolutely can try this recipe with sweet potatoes. Keep in mind that the cooking time will have to be adjusted slightly, and that the general flavor will be sweeter than with Yukon potatoes.
  • Spices: Add a pinch of paprika, cumin or garlic powder for an even bolder flavor, but be aware that you should start small and work your way up since a little goes a long way. You can also drizzle some fresh lemon juice over the chicken and potatoes for an extra zesty kick.
  • Veggies: If you want to experiment some more with this recipe, you can add some vegetables to this main dish. I would recommend starting with other root vegetables or zucchini, but you can also add a few unpeeled garlic cloves on the side. Make sure that you keep an eye on the veggies that you add and adjust the cooking time accordingly to keep them from burning.

HOW LONG ARE BAKED ROSEMARY CHICKEN AND POTATOES GOOD?

  • Serve: Don’t leave the chicken out for longer than about 2 hours without refrigerating it. If you leave the chicken out too long at room temperature it will start to grow bacteria that can make you sick.
  • Store: Put the Baked Rosemary Chicken and Potatoes into a sealable container or wrap them in plastic wrap and put them in the fridge. They will stay good for up to 3 days before you shouldn’t risk eating them.
  • Freeze: Always allow the chicken to cool down to room temperature before sealing it up or you’ll just store bacteria in with it. In the freezer, the chicken leftovers will last up to 4 months before you should toss it and start over.

WHEN IS CHICKEN SAFE TO EAT?

According to the USDA, chicken is considered safe to eat when the insides reach 165 degrees F (73.8 degrees C). Always check the internal temperature of the chicken with a probe thermometer inserted into the thickest point to get an accurate reading.

Rosemary Chicken

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Baked Rosemary Chicken and Potatoes

5 from 5 votes
  • Yield: 5 Servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Course: Dinner
  • Cuisine: American
  • Author: Sabrina Snyder

Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.

Ingredients

  • 5 chicken thighs
  • 4 cloves garlic , minced
  • 2 pounds yukon potatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse black pepper
  • 1 tablespoon fresh rosemary , chopped
  • 1/2 cup extra-virgin olive oil
  • 1 lemon , juiced and zested

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees F (190.5 degrees C).
  2. Mix together all the ingredients in a large bowl.
  3. Place the chicken skin side up into large baking dish and scatter potatoes around it.
  4. Bake, uncovered for 1 hour, until chicken is crispy and cooked through.

Nutrition Information

Yield: 5 Servings, Amount per serving: 438 calories, Calories: 438g, Carbohydrates: 24g, Protein: 27g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 107mg, Sodium: 585mg, Potassium: 1036mg, Fiber: 5g, Sugar: 1g, Vitamin A: 39g, Vitamin C: 24g, Calcium: 75g, Iron: 7g

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Baked Rosemary Chicken & Potatoes

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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