Kitchen notes · a little help before you start
One Pan Rosemary Chicken and Potatoes
Rosemary and garlic give chicken and potatoes a familiar, savory fragrance. The buttery potatoes are good company for the tender chicken, with some herb flavor in each bite. Add the suggested Parmesan if you enjoy a little salty cheese over a simple plate centered on those two favorites.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- One pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Start with fragrant garlic
Saute the garlic briefly in melted butter until fragrant before adding the chicken and potatoes to the skillet.
2. Keep the skillet covered
Cover for the first cooking stage, then turn the chicken and continue cooking with the lid on.
3. Check chicken and potatoes
Finish when the chicken is cooked through and the potatoes are tender to a fork, checking both components.
Get to know the ingredients
Chicken choice
The list allows boneless skinless thighs or breasts, with breasts pounded to even thickness before cooking.
Red potatoes
Cut the small red potatoes into the listed bite-sized pieces before placing them alongside the chicken.
Fresh rosemary
Roughly chopped fresh rosemary is sprinkled over the chicken and potatoes with salt and pepper before covering.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 2 steps completeMake room for One Pan Rosemary Chicken and Potatoes
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan if you like
Serve the cooked chicken and potatoes hot, with an optional sprinkle of freshly grated Parmesan cheese.
A little more help as you go
Season in the skillet
Salt, pepper and rosemary go over the chicken and potatoes once they have been added to the garlic butter.
Turn midway
The chicken is turned between the two covered cooking stages, before checking that both meat and potatoes are done.
A few questions you might have
Can I use chicken breasts?
Yes, the list includes boneless skinless breasts as an alternative, pounded to even thickness before adding to the skillet.
Do the potatoes need separate boiling?
No separate boiling step is given; the cut potatoes cook covered in the skillet alongside the chicken.
When does the rosemary go in?
Sprinkle it over the chicken and potatoes with salt and pepper after adding them to the garlic-butter skillet.
Should I uncover after turning the chicken?
Continue the second cooking stage covered, then serve hot once the chicken and potatoes are both done.
Is a cheese topping included?
You can use a sprinkle of freshly grated Parmesan as an optional finish over the hot chicken and potatoes.
Any more cooking tips?
Pro tip: top it off with a sprinkle of freshly grated parmesan cheese.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.