Description
Crispy Rosemary Chicken and Potatoes
Ingredients
4 bone-in, skin-on chicken thighs
1 lb red potatoes, cut into wedges
1 cup baby carrots
3 tbsp olive oil
2 cloves garlic, minced
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1/2 tsp paprika
Salt and pepper to taste
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Season potatoes and carrots: In a large bowl, toss potatoes and carrots with 2 tbsp olive oil, garlic, rosemary, paprika, salt, and pepper. Spread evenly on the baking sheet.
Prepare chicken: Rub chicken thighs with the remaining 1 tbsp olive oil, then season generously with salt, pepper, and a pinch of rosemary. Place the chicken thighs on top of the vegetables.
Bake: Roast for 40–45 minutes, or until the chicken skin is crispy and golden and the potatoes are tender. The chicken should reach an internal temperature of 165°F (74°C).
Serve: Garnish with fresh rosemary (optional) and enjoy!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof, one-pan meal. First, ensure your oven rack is in the center position and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. While the oven heats, cut 1 lb of red potatoes into uniform wedges to ensure even cooking. In a large mixing bowl, combine the potatoes and 1 cup of baby carrots with 2 tbsp olive oil, the minced garlic, dried rosemary, paprika, salt, and pepper. Toss thoroughly until every piece is evenly coated. Spread this mixture in a single layer on your prepared sheet pan, leaving space in the center for the chicken.
Pat the 4 chicken thighs completely dry with paper towels—this is crucial for crispy skin. In a small bowl, mix the remaining 1 tbsp olive oil with an extra pinch of salt, pepper, and rosemary. Rub this mixture all over the chicken, ensuring the skin is fully coated. Nestle the chicken thighs, skin-side up, directly onto the vegetables on the sheet pan. This allows the chicken drippings to flavor the potatoes and carrots as they roast.
Serving Suggestions
This hearty dish is a complete meal on its own, but it pairs beautifully with simple sides to round out your dinner. For a fresh contrast, serve it alongside a crisp green salad with a light vinaigrette or some steamed green beans. To soak up the delicious pan juices, offer some crusty bread or dinner rolls. For a creamy element, a dollop of garlic aioli or tzatziki sauce complements the rosemary and paprika flavors perfectly.
How-to Summary
In short: Preheat oven to 425°F. Toss chopped potatoes and carrots with oil, garlic, rosemary, paprika, salt, and pepper on a parchment-lined sheet pan. Pat chicken thighs dry, rub with oil and seasonings, and place them on the pan with the vegetables. Roast for 40-45 minutes until chicken is cooked through (165°F internal temperature) and the skin is crispy. Serve immediately.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, but reduce the cook time to 25-30 minutes to prevent drying out. The skin will not be crispy, so consider a quick broil at the end for color.
What other vegetables can I use? This recipe is versatile. Try chopped sweet potatoes, Brussels sprouts, bell peppers, or red onion wedges. Adjust cooking times for denser vegetables.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 10-15 minutes to restore crispiness; the microwave will make the skin soggy.
My potatoes aren’t crispy. What went wrong? The most common cause is overcrowding the pan. Vegetables need space to roast, not steam. Use two pans if necessary. Also, ensure your oven is fully preheated.
Can I prepare this ahead of time? You can chop the vegetables and season the chicken up to a day in advance, storing them separately in the fridge. Combine on the sheet pan just before baking for the best texture.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: 1) Not drying the chicken skin. Moisture is the enemy of crispiness. 2) Using frozen vegetables. They release too much water. 3) Neglecting to preheat the oven. A hot start is essential for proper roasting. 4) Seasoning the chicken and vegetables in the same bowl. Cross-contamination risk aside, the vegetables need more seasoning than the chicken. 5) Moving the chicken during cooking. Let it sit undisturbed to develop that perfect, crispy sear on the skin.
Conclusion
This Crispy Rosemary Chicken and Potatoes recipe is the epitome of a perfect weeknight dinner: minimal prep, easy cleanup, and maximum flavor. The combination of juicy, herbed chicken with savory, tender roasted vegetables is a timeless classic that is sure to please the whole family. By following the detailed steps and avoiding common mistakes, you’ll achieve a restaurant-quality meal with minimal effort. It’s a reliable, delicious formula you’ll return to again and again.