One-Pan Chicken and Potatoes with Rosemary

The aroma of rosemary and garlic wafting through the kitchen always makes my family gather ’round, eager for dinner. This one-pan chicken and potatoes recipe has become a weeknight staple in our Texas home. It’s simple, satisfying, and keeps the clean-up to a minimum – something every busy mom can appreciate! I’ve made this at least a dozen times now, tweaking it until it’s absolutely perfect (if I do say so myself!). Tender chicken, crispy potatoes, and the earthy fragrance of rosemary… what’s not to love? This recipe will give you a delicious and complete meal with minimal effort, leaving you more time to spend with your family.

Why This Recipe Works

Between school activities, homework, and everything else that comes with raising two kiddos, dinner needs to be quick and easy. That’s where this one-pan chicken and potatoes recipe shines. It’s a lifesaver because:

• It’s incredibly fast: From prep to table in under an hour!
• Kid-approved: Even my pickiest eater loves this, especially the crispy potatoes.
• Easy clean-up: Everything cooks on one pan, meaning fewer dishes to wash. Hallelujah!
• Customizable: Swap out the veggies or herbs to suit your family’s tastes.

I’ve personally tested this recipe countless times, adjusting cooking times and ingredient ratios to ensure it’s foolproof, even on those crazy weeknights.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
• 1.5 lbs Yukon gold potatoes, cut into 1-inch chunks
• 1 large onion, cut into wedges
• 2 carrots, peeled and chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Ingredient Notes

Chicken Thighs: I prefer chicken thighs because they stay moist and flavorful during cooking, but boneless, skinless chicken breasts can be used. Adjust cooking time accordingly. Make sure your chicken is fresh for the best flavor. I usually get mine from my local butcher in town.

Yukon Gold Potatoes: These potatoes have a creamy texture and hold their shape well. Red potatoes are also a good substitute. I usually use baby potatoes for a quicker prep time. Just cut them in half!

Rosemary: Fresh rosemary adds a wonderful aroma and flavor, but dried rosemary works in a pinch. If using dried, use half the amount called for in the recipe. Other herbs like thyme or oregano would also work well.

Olive Oil: Use a good quality olive oil for the best flavor.

Step-by-Step Instructions

Step 1: Prepare the Chicken and Vegetables. Preheat your oven to 400°F (200°C). While the oven heats up, pat the chicken thighs dry with paper towels and season generously with salt, pepper, paprika, and garlic powder. In a large bowl, toss the potatoes, onion, and carrots with olive oil, rosemary, salt, and pepper. I like to use my hands to really get the seasoning in there!

Step 2: Arrange on Baking Sheet. Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs evenly among the vegetables. Make sure the chicken isn’t overcrowded, or it won’t brown properly.

Step 3: Bake. Bake for 30-35 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). I always use a meat thermometer to be sure.

Step 4: Rest and Serve. Remove the baking sheet from the oven and let the chicken and potatoes rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Storage & Meal Prep

Storage: Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat in the microwave, but the potatoes may not be as crispy.

Make-Ahead: You can chop the vegetables a day ahead and store them in the refrigerator. You can also season the chicken ahead of time and store it in the refrigerator. This will save you time when you’re ready to cook.

Batch Prep: Double or triple the recipe and freeze individual portions for quick and easy meals later on. I do this all the time to have healthy meals ready to go for those busy weeknights.

Substitutions & Variations

Gluten-Free: This recipe is naturally gluten-free.

Dairy-Free: This recipe is naturally dairy-free.

Vegetarian: Substitute the chicken with chickpeas or tofu for a vegetarian version. I haven’t personally tested this, but I think it would work well!

Other Vegetables: Feel free to add other vegetables like bell peppers, zucchini, or broccoli. Adjust cooking time accordingly.

Spice it up: Add a pinch of red pepper flakes to the vegetables for a little heat.

Frequently Asked Questions

Can I use bone-in chicken?

Yes, you can use bone-in chicken thighs or drumsticks. You may need to increase the cooking time by 10-15 minutes, or until the chicken is cooked through.

How do I know when the chicken is done?

The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature.

Can I use different herbs?

Yes, you can substitute rosemary with other herbs like thyme, oregano, or sage.

What if my potatoes aren’t getting crispy?

Make sure you don’t overcrowd the baking sheet. Overcrowding can cause the vegetables to steam instead of brown. Also, make sure your oven is hot enough. You can also broil the chicken and potatoes for the last few minutes of cooking to get them extra crispy, but watch them carefully so they don’t burn!

Is this recipe kid-friendly?

Yes, this recipe is generally kid-friendly. You can adjust the seasoning to suit your child’s tastes. My kids love the crispy potatoes!

Serving Suggestions

This one-pan chicken and potatoes is a complete meal on its own, but you can serve it with a side salad or some crusty bread to soak up the juices. For a simple plating, arrange the chicken and potatoes on a platter and garnish with fresh parsley.

For portion sizes, I usually allot one to two chicken thighs per adult and half to one thigh per child, along with a generous serving of potatoes and vegetables.

I like to add a dollop of plain Greek yogurt on top for some added creaminess. It’s also great with a side of roasted asparagus or green beans. A simple vinaigrette on a side salad really brightens up the whole meal.

This one-pan chicken and potatoes is more than just a recipe; it’s a hug on a plate after a long day. It’s a reminder that delicious, home-cooked meals don’t have to be complicated or time-consuming. I hope this recipe becomes a favorite in your family, bringing you together around the dinner table just like it does for mine. Give it a try and let me know in the comments how it turned out! And if you’re looking for more easy and family-friendly recipes, be sure to check out other recipes on FamiliesRecipes.com.

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