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Easy OnePan Chicken Potatoes with Rosemary

One-Pan Chicken and Potatoes with Rosemary

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Whip up easy OnePan Chicken and Potatoes with Rosemary This familyapproved homemade recipe is tested in my Texas kitchen my kids love this Get the recipe

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken 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 to taste
  • Pepper to taste

Instructions

  • Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season with salt, pepper, paprika, and garlic powder. In a large bowl, toss the potatoes, onion, and carrots with olive oil, rosemary, salt, and pepper.
  • Spread the seasoned vegetables in a single layer on a large baking sheet. Place the seasoned chicken thighs evenly among the vegetables.
  • Bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
  • Remove from the oven and let rest for 5 minutes before serving.

Notes

Tender chicken, crispy potatoes, and the earthy fragrance of rosemary… this one-pan chicken and potatoes recipe will give you a delicious and complete meal with minimal effort.