Print

Crispy Rosemary Chicken Thighs with Golden Potatoes

crispy rosemary chicken thighs - featured image
Print Recipe

A single-pan wonder featuring bone-in, skin-on chicken thighs roasted with Yukon Gold potatoes and fresh rosemary until the skin is shatteringly crisp and the potatoes are golden and tender. This easy, foolproof recipe delivers deep, savory flavor with minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs total)
  • 3–4 sprigs fresh rosemary, plus 2 tablespoons chopped
  • 2 lbs Yukon Gold potatoes, halved or quartered
  • 6–8 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, for serving
  • Optional: 4-5 sprigs fresh thyme

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle of the oven and allow it to fully preheat.
  2. Pat the chicken thighs completely dry with paper towels, including between the skin and meat. Let sit at room temperature for 15 minutes.
  3. Season the chicken generously on both sides with salt and pepper, focusing extra on the skin side.
  4. Wash and scrub the potatoes (no need to peel). Cut larger potatoes into quarters and smaller ones in half, aiming for uniform 1½-inch pieces. Toss with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and 1 tablespoon chopped rosemary.
  5. Place the chicken thighs skin-side down in a cold 12-inch cast iron skillet or heavy-bottomed oven-safe pan. Turn heat to medium and cook without moving for 12-15 minutes, until the skin is deep golden brown and crispy.
  6. Flip the chicken so the skin side is up. Add the seasoned potatoes and smashed garlic cloves to the pan, arranging them around the chicken in a single layer. Tuck the rosemary sprigs in among the potatoes.
  7. Transfer the pan to the oven and roast for 25-30 minutes. Halfway through, gently shake the pan to redistribute the potatoes, but leave the chicken undisturbed.
  8. Check for doneness: insert a meat thermometer into the thickest part of a thigh (avoiding bone); it should read 175-185°F. Potatoes should be fork-tender and golden brown on the edges. If needed, roast 5 more minutes and check again.
  9. Remove from oven and let rest for 5 minutes. Sprinkle with remaining 1 tablespoon chopped rosemary and squeeze fresh lemon juice over the top. Serve straight from the pan.

Notes

Start the chicken in a cold pan for the crispiest skin. Pat the chicken thoroughly dry before cooking. Do not crowd the pan; use two pans if doubling the recipe. Let the dish rest for 5 minutes before serving to allow juices to redistribute.

Nutrition

Keywords: crispy chicken thighs, rosemary chicken, one pan chicken, roasted chicken and potatoes, easy chicken dinner, cast iron skillet chicken

Find it online: https://perkypan.com/crispy-rosemary-chicken-thighs-with-golden-potatoes/