Rosemary Garlic Chicken Thighs and Potatoes

We buy a lot of chicken thighs. Chicken thighs are cheap, flavorful and versatile. They come in many varieties such as bone-in, boneless, skin-on, and skinless. They are almost impossible to overcook, staying moist even when cooked in the most punishing of ways. For Rosemary Garlic Chicken and Potatoes, I used the bone-in, skin-on version. The skin gets extra crispy in the oven and it is delicious. If you have boneless, skinless chicken thighs, those will work too. The original version of this recipe called for a total of eight shallots. Shallots are mild, smaller members of the onion family. I had two shallots in my cupboard so I chose to use them up, but I made up the rest of the volume with plain yellow onion, cut into chunks. No one knew the difference.

This recipe is pretty simple and it is a one pot meal which means less cleanup. Begin by preheating your oven to 475 degrees F. Salt and pepper the chicken breasts and fry them in an ovenproof skillet or dutch oven over medium-high heat. The pan choice actually matters as you will be moving this into the oven to finish it up.

While the chicken is browning, chop up the garlic and also cut the onions and potatoes into chunks. The chicken will take about 10-12 minutes to become golden brown. Once it does, remove it to a plate and set it aside. Add the onions to the skillet and cook until they begin to brown as well, about 5 minutes.

Once the onions begin to brown, the chicken stock, rosemary, garlic and potatoes all go into the pan. Bring the liquid to a boil and stir so that the garlic and rosemary gets evenly distributed. This will flavor the potatoes and onions in the oven. Remove from the heat and put the chicken thighs on top of the potato and onion mixture, skin side up. Into the oven it goes.

Roast in the oven for 15-20 minutes until the chicken is cooked through and the potatoes are tender. The kitchen is going to smell amazing. When it is ready, divide the veggies between the plates and top with the chicken. Enjoy!

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4.80 from 5 votes

Rosemary Garlic Chicken Thighs and Potatoes

Ingredients

• 4-8 bone-in skin-on chicken thighs
• kosher salt
• black pepper
• 1 tbsp. olive oil
• 2 large shallots peeled and cut into chunks
• 1 small onion peeled and cut into chunks
• 1 tsp dried rosemary
• 4 cloves garlic chopped
• 1 cup chicken broth or stock
• 3 medium potatoes cut into medium chunks

Instructions

• Preheat oven to 475 degrees F.
• Season chicken thighs with salt and pepper to taste.
• Heat oil in a large oven proof skillet or dutch oven over medium-high heat. 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 for now.
• Add shallots and onions to the skillet and cook until browned, about 5 minutes.
• Add rosemary, chicken broth, garlic and potatoes to the skillet and bring to a boil. Stir so it is well combined and then set chicken pieces on top, skin side up.
• Transfer to oven and roast on the middle rack for 20 minutes or until chicken is done and potatoes are cooked through.