Name: Roasted Chicken Thighs with Baby Potatoes and Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 10–12 bone-in, skin-on chicken thighs (about 4 lbs total); 30–40 baby potatoes, halved; 4 medium carrots, cut into 1-inch pieces (optional); 1 onion, quartered; 8 cloves garlic, minced; 4–6 tbsp olive oil; 4 tsp salt (or to taste); 1 tsp ground black pepper (or to taste); 2 tbsp dried rosemary

Description

This Roasted Chicken Thighs with Baby Potatoes and Rosemary recipe offers a simple, hearty, and flavorful one-pan dish perfect for satisfying family dinners. Juicy, crispy chicken thighs roasted alongside tender baby potatoes, carrots, and aromatic rosemary create a comforting meal that requires minimal prep and brings out the natural flavors of the ingredients.

Ingredients

Scale

Chicken and Vegetables

10–12 bone-in, skin-on chicken thighs (about 4 lbs total)
30–40 baby potatoes, halved
4 medium carrots, cut into 1-inch pieces (optional)
1 onion, quartered
8 cloves garlic, minced

Seasoning and Oil

4–6 tbsp olive oil
4 tsp salt (or to taste)
1 tsp ground black pepper (or to taste)
2 tbsp dried rosemary

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 400°F (200°C) and allow it to preheat fully to ensure even cooking and optimal crispiness for the chicken skin.
Toss ingredients together: In a large mixing bowl, combine the chicken thighs, halved baby potatoes, chopped carrots (if using), quartered onion, and minced garlic. Drizzle with olive oil, then sprinkle salt, black pepper, and dried rosemary over the top. Mix thoroughly until all ingredients are well coated with the oil and seasonings.
Arrange on baking sheet: Spread the chicken and vegetable mixture in a single layer on a large, rimmed baking sheet, or divide between two smaller sheets to promote better browning and air circulation during roasting.
Roast: Place the baking sheet(s) in the oven and roast for 40–45 minutes. Make sure to stir the vegetables halfway through the cooking time to ensure even roasting and prevent burning. Roast until the chicken skin is crispy and the internal temperature of the chicken reaches 165°F (74°C).
Broil for extra crispiness (optional): If you prefer even crispier chicken skin, switch your oven to broil for the last 2–3 minutes of cooking. Keep a close eye to avoid burning.

Notes

Using bone-in, skin-on chicken thighs ensures the meat remains juicy and flavorful during roasting.
Halving baby potatoes helps them cook evenly and absorb flavors.
Carrots are optional but add sweetness and color to the dish.
Stirring the vegetables halfway during roasting promotes even browning and prevents sticking.
Broiling at the end is optional and should be watched carefully to avoid burning.
Feel free to substitute dried rosemary with fresh rosemary for a more herbaceous flavor, adding it at the beginning or sprinkling fresh just before serving.