One-Pan Roasted Chicken Thighs and Potatoes with Rosemary
This is an easy weeknight dinner where the chicken and potatoes cook together in a single oven-safe skillet. The potatoes soak up the chicken juices and garlic while the thigh skin turns golden and crisp. Serve it with a green salad or steamed vegetables.
Preparation Steps
Heat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, the garlic, paprika, rosemary and a good pinch of salt and pepper.
Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Lay the thighs in skin side down and leave them alone for 5 to 6 minutes, until the skin is deep golden and releases easily.
Turn the chicken skin side up and tuck the potatoes into the gaps around it.
Move the skillet to the oven and roast for 25 to 30 minutes, until the potatoes are tender when pierced and the chicken reaches 165°F (74°C) at the thickest part.
Rest the dish for 5 minutes, then scatter over the parsley and serve straight from the pan.
Tips & Variations
- Drying the skin well before searing is the key to crisp chicken skin.
- Use thyme or oregano instead of rosemary, or add a sliced onion with the potatoes.
- Store leftovers in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until steaming hot to keep the skin crisp.
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