Flavorful and filling, this dinner is all in one and oven baked. One Pan Rosemary Chicken and Potatoes is a great weeknight family meal!
Chicken thighs are a versatile and affordable dinner choice and they are almost impossible to overcook. Surrounded by shallots and perfectly seasoned potato pieces, they stay moist and tender in this skillet meal.
What You’ll Need to Make One Pan Rosemary Chicken and Potatoes
- Chicken Thighs – We prefer to use bone in, skin on
- Pantry Seasonings – Rosemary, kosher salt & black pepper.
- Olive Oil – We use extra virgin olive oil but any olive oil, avocado oil, vegetable oil or canola oil may be used for this recipe.
- Onions & Shallots – While we like to use shallots and yellow onion for this recipe, a total of 1 1/2 cups of white onions, sweet onions, or red onions may be used instead.
- Fresh Garlic – We use 4 cloves of garlic coarsely chopped, about a tablespoon.
- Chicken Broth – Vegetable or beef broth may be used instead.
- Potatoes – 3 medium sized potatoes. Yukon Gold potatoes, red potatoes, Idaho or russet potatoes can be used. Yukon Gold and Red potatoes are less likely to fall apart.
How to Make One Pan Rosemary Chicken and Potatoes
One pan meals are great for so many reasons. This one is so easy and delicious with both the chicken and the potatoes infused with the flavors of rosemary and garlic.
A quick precook of the chicken makes the chicken skin crispy and finishing this one pan meal in the oven means everything is ready to eat at the same time. Perfect for a busy weeknight!
Preheat oven to 475 degrees F. Generously season chicken thighs with kosher salt and pepper. Set aside.
Heat olive oil in a large cast iron skillet or Dutch oven over medium-high heat until hot. Add chicken, skin side down and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Remove chicken to a plate and set aside.
Add chopped shallots and onions to the skillet. Cook until softened and slightly browned, about 5 minutes.
Add rosemary, chicken broth, garlic and potatoes to the skillet. Stir and bring to a bubble.
Nestle the chicken thighs, skin side up, into the potato mixture in the skillet.
Transfer the skillet to the middle rack of the preheated oven. Bake 20 – 23 minutes until potatoes and chicken are cooked through.
Chicken should be cooked to at least 165 degrees F on an instant read thermometer.
Remove from oven and serve immediately. Enjoy!
Other easy Weeknight Meals you May Like
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Weeknight Asian Dumpling Dinner – An easy and delicious casserole of frozen premade pork dumplings and fresh bok choy baked in a tasty sauce!
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Mom’s Easy Weeknight Chili – Hearty, satisfying and ready in about 30 minutes!
Easy Crockpot Taco Chili – A great balance of flavor and spice, just dump in the ingredients, stir, and let the slow cooker do the work!
One Pan Rosemary Chicken and Potatoes
Equipment
- cast iron skillet or Dutch oven
Ingredients
- 4-6 bone in, skin on chicken thighs
- kosher salt
- black pepper
- 1 tbsp olive oil
- 2 large shallots peeled, coarsely chopped
- 1 small onion peeled, coarsely chopped
- 1 tsp dried rosemary
- 4 cloves garlic chopped, about 1 tbsp
- 1 cup chicken broth
- 3 medium potatoes peeled, cut to bite sized pieces
Instructions
- Preheat oven to 475 degrees F. Generously season chicken thighs with kosher salt and pepper. Set aside.
- Heat olive oil in a large cast iron skillet or Dutch oven over medium-high heat until hot. Add chicken, skin side down and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Remove chicken to a plate and set aside.
- Add chopped shallots and onions to the skillet. Cook until softened and slightly browned, about 5 minutes.
- Add rosemary, chicken broth, garlic and potatoes to the skillet. Stir and bring to a bubble.
- Nestle the chicken thighs, skin side up, into the potato mixture in the skillet.
- Transfer the skillet to the middle rack of the preheated oven. Bake 20 – 23 minutes until potatoes are cooked through and chicken is cooked to 165 degrees F on an instant read thermometer.
- Remove from oven and serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Jamie says
These sound, and look, delicious! I’m always looking for new ways to prepare chicken. Thanks!
Beth says
I like chicken thighs too, especially if they are bone-in, which these look like. I’ve made layered chicken before but it’s a great idea to sear first — I imagine this has loads of flavor!
Carol says
This looks super easy. Im growing rosemary so going to use fresh instead of dried. Can’t wait to try this.
Jamie says
I am going to have to try this! My Husband and I are always up for something New!
Ashlee says
Mmmm, wow, delicious, so gotta make this. We do the same buy chicken thighs cheap, good, and easy to cook!