Baked Rosemary Chicken and Potatoes

5 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

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.

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.


  • 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


  • 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.


  • 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.


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

Baked Rosemary Chicken and Potatoes are a hearty yet easy weeknight meal, with chicken thighs, garlic, lemon, potatoes, oregano and fresh rosemary.
Yield 5 Servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


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
Keyword: Baked Rosemary Chicken and Potatoes

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.

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    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.

  1. 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.

    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.

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

  3. 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!