Kitchen notes · a little help before you start
Roasted Rosemary Chicken
Roasted Rosemary Chicken brings together red potatoes, onion, and chicken thighs. Start with the oven-preheating step in the recipe. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Red potatoes
Look at how this ingredient comes into the method: Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional).
Onion
Look at how this ingredient comes into the method: Boil potatoes for about 8 minutes or until slightly tender (they will continue to cook in the oven). (For softer onion, add onions to the water in the last 2 minutes, optional).
Chicken thighs
Look at how this ingredient comes into the method: Generously season chicken with salt & pepper and cook the chicken skin side down about 5 minutes or until browned.
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 6 steps completeMake room for Roasted Rosemary Chicken
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
Keep the last little job in mind
The recipe finishes with this step: Do not overcook. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the oven and skillet. Read the first preparation step before you get going: Preheat the oven to 425°F.
Which little step is worth remembering?
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
What check should I look for as it cooks?
Keep this part of the method in view: Roast uncovered 20-25 minutes or until the chicken reaches 165°F and the juices run clear.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
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: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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