Name: Rosemary Roasted Chicken & Crispy Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs; 2 medium Yukon Gold potatoes, cut into 1-inch cubes; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1/2 tsp dried thyme; Salt and black pepper, to taste; 1/2 red onion, cut into thick wedges; 1/2 cup low-sodium chicken broth (or water); 1 tbsp white wine vinegar (or apple cider vinegar)

Rosemary Roasted Chicken & Crispy Potatoes

CinnamonPumpkin7362

Remixed from Lemon Rosemary Roasted Chicken & Crispy Potatoes by CinnamonPumpkin7362()

This Rosemary Roasted Chicken & Crispy Potatoes is a robust, one-skillet dinner that brings together golden, juicy chicken and aromatic, crispy potatoes. With no lemon in sight, white wine vinegar provides a gentle brightness, balancing the savory richness of herbed chicken and potatoes. Red onion adds sweet depth and color, while garlic and rosemary infuse the entire dish with irresistible aroma. The chicken is first seared for a deliciously crisp skin, then roasted atop seasoned potatoes so every bite is infused with savory pan juices. A comforting, crowd-pleasing meal—perfect for a cozy evening at home.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken thighs dry and season both sides with salt and pepper.
In a large bowl, toss potato cubes and red onion wedges with 1 tbsp olive oil, rosemary, thyme, garlic, salt, and pepper until coated.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden and crisp. Flip and cook 1 minute more. Remove chicken to a plate.
Add the seasoned potatoes and red onion to the skillet, spreading them in an even layer. Nestle chicken thighs skin-side up among the potatoes.
Pour chicken broth and vinegar around (not over) the chicken to keep skin crisp. Transfer skillet to the oven.
Roast for 25-30 minutes, or until chicken reaches 165°F and potatoes are crisp and golden.
Remove from oven. Spoon pan juices over potatoes, garnish with extra rosemary if desired, and serve hot.