Kitchen notes · a little help before you start
Baked Rosemary Chicken and Potatoes
Rosemary and lemon give baked chicken a fragrant, savory flavor, with potatoes tucked around the thighs to catch the juices. The crisp chicken skin is especially good beside a soft piece of potato, with garlic running through the whole dish.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 70 min
- Original yield
- Serves 5
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Toss before arranging
Mix all the ingredients together in a large bowl before placing the chicken and potatoes in the baking dish.
2. Keep skin facing up
Arrange the thighs skin side up so their skin is exposed during the uncovered oven cooking.
3. Scatter potatoes around
Place the potatoes around the chicken after tossing so they share the baking dish and seasoned juices.
Get to know the ingredients
Chicken thighs
Place the thighs skin side up after coating them with the garlic, herbs, oil and lemon mixture.
Rosemary
Chop the fresh rosemary before mixing it with the chicken and potatoes so it distributes throughout the dish.
Lemon
Include both lemon juice and zest when tossing the chicken and potatoes with the remaining ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Baked 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
Finish uncovered
Bake uncovered until the chicken is crisp and cooked through, following the stated hour in the oven.
A little more help as you go
Preheat before tossing
Heat the oven to 375 degrees while you combine the chicken, potatoes and seasonings in the bowl.
Use a large dish
Choose a large baking dish for arranging the thighs with potatoes scattered around the chicken pieces.
A few questions you might have
Is the chicken covered while baking?
No. The directions bake it uncovered until the chicken is crisp and cooked through.
Which way should the skin face?
Put the thighs into the baking dish skin side up before scattering the potatoes around them.
Does the lemon get juiced or zested?
The ingredients call for both juice and zest, mixed with the other ingredients before arranging the dish.
When do I add the herbs?
Mix rosemary and oregano with all the ingredients in the bowl before transferring them to the baking dish.
How long does the dish bake?
The directions give one hour at 375 degrees, until the chicken is crisp and cooked through.
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: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
