Baked Rosemary Chicken and Potatoes

by Sabrina Snyder

Last Update:

20 Comments

5 from 7 votes
5 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Baked Rosemary Chicken & Potatoes are a hearty yet easy weeknight meal that is healthy and full of flavor. Made in one pan for easy clean up!

Baked Chicken and Rice and Greek Chicken and Potatoes are just a couple of my delicious, easy baked Chicken Recipes that you can make for fast weeknight meals, but if you’re looking for something extra hearty for a cold night, check out this Baked Rosemary Chicken and Potatoes recipe.

Baking pan with chicken and potatoes
Close up of chicken with surrounding potatoes
Corner of pan with potatoes and chicken
Recipe Snapshot

Why You’ll Love This Chicken and Potatoes?

  • Healthy dinner with easy prep and clean up.
  • You will love ths crispy chicken skin flavored with Rosemary!

Sabrina’s Baked Rosemary Chicken and Potatoes Recipe

Baked Rosemary Chicken and Potatoes are not just delicious, they are both filling and hearty which makes this the perfect meal for cold fall and winter nights. This is an easy dinner recipe that you’ll definitely want to add to your list of go-to’s. There is no marinade required to keep the meat tender, plus this recipe has an easy clean up, and you get a main dish and side all in the same baking pan.

Recipe Card

Dinner, then Dessert

Baked Rosemary Chicken and Potatoes Recipe

Baked Rosemary Chicken & Potatoes are a hearty yet easy weeknight meal that is healthy and full of flavor. Made in one pan for easy clean up!
Yield 5 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Baking pan with chicken and potatoes
PrintRate

Ingredients
 

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

Instructions

  • 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 and scatter potatoes around it.
  • Bake, uncovered for 1 hour, until chicken is crispy and cooked through.

Nutrition

Calories: 438kcal | Carbohydrates: 24g | Protein: 27g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 585mg | Potassium: 1036mg | Fiber: 5g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 7mg

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Sabrina’s Tips

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.

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About this Recipe

You are going to love everything about this chicken and potatoes that are made in the oven at the same time with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary. The rosemary leaves compliment the naturally buttery flavor of the chicken, and the juicy meat gives the potatoes a rich taste that you cannot get from your usual toppings. Spend more time with your family and less time in the kitchen. With easy prep, an hour of cook time, plus clean up is a breeze, there is nothing not to love about this easy recipe!

Ingredients

  • 1 tablespoon Rosemary: Rosemary has an earthy pine-like flavor and is a popular herb to season meat and potatoes. It adds a distinct flavor to any meal and smells delicious when cooking.
  • 5 Chicken Thighs, bone in, skin on: Chicken thighs are a juicier and more flavorful cut of meat. They are harder to dry out and work best for slow cooking at a higher temperature. You can use chicken breast if that is what you have on hand but you won’t get that crispy crunch like you would with a skin on thigh.
  • 2 pounds Yukon Potatoes: Yukon potatoes have a high moisture content. This helps keep them moist during cooking process since the chicken will take longer to fully cook through, making them the perfect potato for this recipe.

Can this be made ahead of time?

Yes, the meal is great for your weekly meal prep for an easy weeknight dinner or pack up your leftovers for lunch at the office. You can divide the chicken and potatoes into individual airtight containers to simply reheat for a flavorful meal. Reheat in the oven or in the microwave until you reach your desired temperature.

Pairing Suggestions

While this meal is easily the whole dinner in one baking pan, feel free to add some additional sides. Add a green veggie like Air Fryer Broccoli or Sautéed Green Beans. Or serve it along side Stick of Butter Rice. Everyone loves Classic Butterhorn Dinner Rolls slathered in butter for a complete meal that is filling a delicious.

How to Store

  • Serve: After serving, don’t leave the chicken out at room temperature for longer than about 2 hours without refrigerating it.
  • Store: Put your baked 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: Allow the chicken to cool down to room temperature before sealing it up in an airtight container. Store in the freezer, the chicken leftovers will last up to 4 months.

Slow Cooker Method

  • Add your cut Yukon potatoes to the bottom of your slow cooker.
  • Layer your chicken thighs on top of the potatoes, with the skin side up.
  • Add in olive oil and lemon juice along with the rest of the seasonings. You may also want to add in a splash of chicken broth to prevent chicken and potatoes from getting dry.
  • Cook on low for for 6-8 hours or on high for 3-4 hours.
  • Make sure that the internal temperature of the chicken has reached 165 degrees before serving. Use a probe thermometer to check that the chicken is fully cooked.

Frequent Questions

How do I keep my potatoes from getting soggy?

Cut your potatoes in equally sized pieces to make sure they cook evenly. Avoid overcrowding your pan to prevent moisture from getting trapped. About half way through the cooking process, you can stir your potatoes to give them an evenly brown crispy outside.

Is fresh rosemary better than dried?

Fresh rosemary gives a bright aromatic flavor while dried rosemary is more potent. If you are using dried rosemary, you may want to cut back a little to prevent it from over powering the flavor of your meal.

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.

Variations

  • Potatoes: 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 after it comes out of the oven.
  • 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.

More Easy Chicken Recipes

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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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. The fat won’t be protecting the chicken so it won’t be quite as moist. The other issue is making sure the potatoes are cooked through at the same time. I would cook at 350 for long enough that the potatoes are tender. The chicken will be done by then.

      I realize this comment is very old, so I am so sorry for the delay in replying.

      Reply

  3. Absolutely delicious! My husband and I both loved it. Followed the recipe exactly except I didn’t have fresh rosemary and was too lazy to go to the store so I used a teaspoon of dried ground rosemary.

    Reply

    1. I wouldn’t recommend, chicken thighs just have so much more juicy flavor and you won’t get that crunchy, delicious skin. But if you do, just be wary that they are going to need moisture added to them to keep them from drying out.

      Reply

  5. Making this for dinner right now and it’s so easy to follow, can’t wait to try them. Thanks for the recipe.

    Reply

  6. I tried this recipe tonight looking for something simple. I don’t usually care for chicken thighs BUT this was absolutely delicious! Completely changed my mind about thighs. My neighborhood grocery only had skinless / boneless thighs (shocking) and even with out that the thighs were moist and crispy on top. Yum and I have lunch for tomorrow. Thank you for all the tasty recipes!

    Reply