Rosemary Roasted Chicken With Potatoes Recipe

This incredibly flavorful one-pan rosemary roasted chicken and potato recipe is an easy weeknight dinner winner! Inspired by McCormick, this simple recipe delivers juicy chicken and perfectly roasted potatoes with minimal cleanup. Get ready for a delicious and satisfying meal in under an hour!

Prep Time 15 mins
Cook Time 40 mins
Calories 586.5 kcal
Protein 102g
Rating 5.0 (3 Reviews)
Rosemary Roasted Chicken With Potatoes 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Roasted Chicken With Potatoes

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How to Make Rosemary Roasted Chicken With Potatoes

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Add 1.5 lbs bone-in, skin-on chicken thighs and 1 lb small red potatoes (halved or quartered if large) to the bowl.
  4. Toss gently to coat the chicken and potatoes evenly with the oil and seasonings.
  5. Line a 15x10x1-inch baking pan with foil and lightly grease with cooking spray.
  6. Arrange the chicken and potatoes in a single layer in the prepared pan.
  7. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender, flipping the potatoes halfway through.
  8. Let rest for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

5g

Fat

35g

Carbs

10g