Roasted Chicken Thighs and Potatoes with Lemon and Rosemary Recipe
This Roasted Chicken Thighs and Potatoes recipe delivers a deliciously simple and hearty meal with tender, juicy chicken paired with golden, crispy roasted potatoes. Infused with fresh rosemary, lemon juice, and a blend of spices, this one-pan dinner is perfect for a comforting family meal that comes together in under an hour.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Chicken
- 8 chicken thighs
Potatoes
- 5 medium-sized yellow potatoes (like Yukon), peeled and quartered
Marinade and Seasoning
- 1 tablespoon fresh rosemary, chopped
- ¼ cup extra virgin olive oil
- Juice from 1 lemon (approximately 2 tablespoons)
- 1½ teaspoon salt
- 1 teaspoon sweet paprika, plus more for dusting
- 1 teaspoon garlic powder
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it's hot and ready for roasting the chicken and potatoes evenly.
- Prepare the Potatoes: Peel the yellow potatoes and cut each into quarters for evenly sized pieces that roast well.
- Make the Marinade: In a mixing bowl, combine extra virgin olive oil, lemon juice, chopped fresh rosemary, salt, sweet paprika, and garlic powder. Stir well to create a flavorful marinade.
- Arrange Potatoes in Baking Dish: Place the quartered potatoes evenly in a 3-quart baking dish, creating a base layer.
- Coat Potatoes with Marinade: Pour half of the prepared marinade over the potatoes and toss or mix to coat them evenly for enhanced flavor.
- Add Chicken Thighs: Place the chicken thighs on top of the marinated potatoes in the baking dish, ensuring they are spaced out for even cooking.
- Marinate Chicken: Pour the remaining marinade over the chicken thighs, spreading it evenly on both sides to infuse flavor.
- Season Chicken: Lightly sprinkle additional sweet paprika over the chicken thighs to add color and extra seasoning.
- Roast in Oven: Place the dish in the preheated oven and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
Notes
- For juicier chicken, let the thighs rest for 5 minutes after removing from the oven before serving.
- Use a meat thermometer to ensure the chicken is safely cooked to 165°F internal temperature.
- You can substitute Yukon potatoes with Russet or red potatoes if preferred.
- If you like a crispier skin, broil the chicken thighs for 2-3 minutes at the end of roasting, watching closely to avoid burning.
- This dish pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal.
