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–+ servings

One Pan Rosemary Chicken and Potatoes

4.80 from 5 votes
Flavorful and filling, this dinner is all in one and oven baked. One Pan Rosemary Chicken and Potatoes is a great weeknight family meal!
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Prep Time 5 minutes
40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Family Meals, Meal Ideas
Cuisine: American
Calories: 498
Ingredients Equipment Method Nutrition

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

Equipment

  • cast iron skillet or Dutch oven

Method
 

  1. Preheat oven to 475 degrees F. Generously season chicken thighs with kosher salt and pepper. Set aside.
  2. 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.
  3. Add chopped shallots and onions to the skillet. Cook until softened and slightly browned, about 5 minutes.
  4. Add rosemary, chicken broth, garlic and potatoes to the skillet. Stir and bring to a bubble.
  5. Nestle the chicken thighs, skin side up, into the potato mixture in the skillet.
  6. 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.
  7. Remove from oven and serve immediately. Enjoy!

Nutrition

Calories: 498kcalCarbohydrates: 34gProtein: 28gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 143mgSodium: 342mgPotassium: 1074mgFiber: 4gSugar: 4gVitamin A: 119IUVitamin C: 35mgCalcium: 50mgIron: 3mg

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