Cookwith

Name: Rosemary Roasted Chicken Thigh & Crispy Potatoes for One
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 bone-in, skin-on chicken thigh (about 5 oz); 1 large Yukon Gold potato, cut into 8 wedges (about 6 oz); 1 1/2 tbsp olive oil, divided; 2 garlic cloves, minced; 1 tsp lemon zest; 1 tbsp fresh rosemary, finely chopped (plus extra for garnish); 1/2 tsp sea salt, divided; 1/4 tsp black pepper, divided; 1 lemon (half for juice, half cut into wedges for serving); 1/2 cup baby spinach or arugula (for wilted greens)

Rosemary Roasted Chicken Thigh & Crispy Potatoes for One

CinnamonPumpkin7362

Channeling the best of rustic American-European bistro fare, this one-pan meal delivers golden, herby chicken with crisp-edged, rosemary-perfumed potatoes. Roasting the chicken thigh directly atop the potatoes infuses everything with savory drippings and aromatic rosemary, while a quick lemony pan jus brightens each bite. The wilted greens on the side add freshness and a pop of color. Simple, comforting, and ready in just 40 minutes, this dish is perfect for a cozy solo dinner that feels both hearty and elegant.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.
Pat chicken thigh dry. In a small bowl, mix 1 tbsp olive oil, minced garlic, lemon zest, 2 tsp chopped rosemary, 1/4 tsp sea salt, and 1/8 tsp black pepper. Rub marinade all over the chicken thigh (under the skin if possible). Let sit while prepping potatoes.
Toss potato wedges with remaining 1/2 tbsp olive oil, 1 tsp chopped rosemary, 1/4 tsp sea salt, and 1/8 tsp black pepper. Spread potatoes in a single layer on one side of the sheet pan.
Nestle the marinated chicken thigh, skin side up, on top of some potato wedges for maximum flavor transfer.
Roast for 25 minutes. Flip potatoes, baste chicken with pan juices, and return to oven for another 10-15 minutes until chicken skin is deeply golden, potatoes are crisp, and chicken registers 175°F at thickest part.
Meanwhile, heat a small skillet over medium. Add a splash of olive oil and the greens. Sauté for 1-2 minutes until just wilted. Season with a pinch of salt and a squeeze of lemon juice.
Once chicken and potatoes are done, transfer to a plate. Pour off pan juices into a small bowl, whisk in a squeeze of lemon for a light pan jus.
Serve chicken and potatoes with wilted greens. Spoon pan jus over the chicken. Garnish with extra rosemary and a lemon wedge.