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Crispy, flavorful and healthy! This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work. A perfect meal that bakes on one tray!

Long overhead shot of crispy roasted chicken thighs with a rosemary marinade and potatoes on a baking sheet

Succulent, juicy, tender and crispy roasted chicken thighs are such an underrated, affordable way to feed a family. Flavored with fresh herbs and paired with perfectly roasted potatoes, this simple, wholesome meal will soon become a staple in your regular routine.

If you prefer to roast rosemary chicken breasts or tenders, those cuts will work equally well — just see my notes below to adapt the cooking times!

Rosemary chicken on a serving spatula surrounded by potatoes

How to make Rosemary Chicken in the oven:

This is such a budget-friendly dinner recipe because it only requires a handful of simple ingredients! You’ll need:

  • Chicken thighs
  • Petite red potatoes
  • Garlic
  • Fresh rosemary
  • Olive oil, salt and pepper
Ingredients for rosemary chicken and potatoes

First, let’s create the rosemary chicken marinade. I do this right in the Ziploc bag (or bowl) that I use for marinating. Just dump the olive oil, rosemary, garlic, salt and pepper in the bag and squish it around to combine.

Rosemary chicken marinade in a ziploc bag

Place the diced potatoes and the raw chicken thighs into the bag and toss to coat. You can place the bag in the refrigerator to marinate overnight, or bake right away — whatever is most convenient!

Potatoes and chicken thighs marinating in rosemary marinade in bag

Then just DUMP the ingredients onto a baking sheet and BAKE at 425 degrees for about 30 minutes. Don’t forget to stir the potatoes halfway through so that they brown evenly.

Raw chicken thighs and red potatoes on baking sheet before roasting

You know that your meal is ready when the chicken reaches an internal temperature of 165 degrees F, and the potatoes are browned and crispy on the outside.

Baked rosemary chicken on a sheet pan

What goes with Rosemary Chicken?

This dish goes well with just about any green or non-starchy vegetables. Here are a few easy sides that will pair perfectly with the baked chicken and potatoes:

Baked chicken thigh with crispy potatoes on a blue and white plate

Cook’s Tips and Recipe Variations:

  • This recipe yields 4 baked chicken thighs. When serving my family of 5, I typically double the number of thighs and double the amount of marinade, while preparing the same amount of potatoes. I suggest doing the same if you have a larger family that likes to eat larger portions of meat.
  • Cooking just for two? Cut all of the ingredients in half. The rest of the baking instructions remain the same.
  • If you prefer to make rosemary chicken breasts, you can use either boneless, skinless breasts or bone-in, skin-on breasts. I find that the bone-in, skin-on meat yields a juicier, more flavorful finished product, so that’s my preference. The total cooking time will depend on the size and thickness of your chicken breasts, so use a meat thermometer to determine when the inside of your chicken reaches 165 degrees F. Bone-in breasts usually require about 45 minutes – 1 hour in a 425 degree oven, while boneless, skinless breasts may be done in about 30 minutes. Boneless, skinless chicken tenders will only need about 15-20 minutes at 425 degrees F. The potatoes require about 30 minutes in the oven, so you’ll want to add them to the pan later (if cooking a bone-in chicken breast) or pre-bake them a bit (if using tenders).
  • Using boneless, skinless chicken thighs? Baking with the bone and the skin will give you a more juicy, flavorful thigh; however, you can use boneless, skinless meat if you prefer. The boneless, skinless thighs will only need about 20 minutes, so give your potatoes a 10-minute head start!
  • If you like baked lemon rosemary chicken, add lemon juice and lemon zest to your marinade and squeeze fresh lemon juice over top of the dish just before serving!
  • Want to prep ahead? You can place the chicken and the potatoes in the marinade in the morning, and then leave it in the refrigerator marinating all day (or overnight). When you’re ready for dinner, just dump the ingredients on your sheet pan and pop it in the oven!
Overhead shot of crispy rosemary chicken thigh and potatoes on a plate

More baked chicken recipes that you might enjoy:

Rosemary chicken on a serving spatula surrounded by potatoes

Dump-and-Bake Rosemary Chicken and Potatoes

5 from 1 vote
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings 4 people
Calories 605 kcal
Crispy, flavorful and healthy! This Dump-and-Bake Rosemary Chicken and Potatoes is an easy dinner recipe that comes together with almost no prep work.

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (about 2 lbs.)
  • 1 ½ lbs. petite red potatoes, quartered (or halved, for very small potatoes)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary (plus extra for serving)
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.
  • In a large Ziploc bag (or in a large bowl), combine olive oil, rosemary, garlic, salt and pepper. Add chicken and potatoes; toss to coat.
  • Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.
  • Bake for about 30 minutes (stirring potatoes halfway through), or until chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and crispy. Toss potatoes in pan juices just before serving. Garnish with additional rosemary, if desired.

Notes

  • This recipe yields 4 baked chicken thighs. When serving my family of 5, I typically double the number of thighs and double the amount of marinade, while preparing the same amount of potatoes. I suggest doing the same if you have a larger family that likes to eat larger portions of meat!
  • Cooking just for two? Cut all of the ingredients in half. The rest of the baking instructions remain the same.
  • If you prefer to make rosemary chicken breasts, you can use either boneless, skinless breasts or bone-in, skin-on breasts. I find that the bone-in, skin-on meat yields a juicier, more flavorful finished product, so that’s my preference. The total cooking time will depend on the size and thickness of your chicken breasts, so use a meat thermometer to determine when the inside of your chicken reaches 165 degrees F. Bone-in breasts usually require about 45 minutes – 1 hour in a 425 degree oven, while boneless, skinless breasts may be done in about 30 minutes. Boneless, skinless chicken tenders will only need about 15-20 minutes at 425 degrees F. The potatoes require about 30 minutes in the oven, so you’ll want to add them to the pan later (if cooking a bone-in chicken breast) or pre-bake them a bit (if using tenders).
  • Using boneless, skinless chicken thighs? Baking with the bone and the skin will give you a more juicy, flavorful thigh; however, you can use boneless, skinless meat if you prefer. The boneless, skinless thighs will only need about 20 minutes, so give your potatoes a 10-minute head start!
  • If you like baked lemon rosemary chicken, add lemon juice and lemon zest to your marinade and squeeze fresh lemon juice over top of the dish just before serving!
  • Want to prep ahead? You can place the chicken and the potatoes in the marinade in the morning, and then leave it in the refrigerator marinating all day (or overnight). When you’re ready for dinner, just dump the ingredients on your sheet pan and pop it in the oven!

Nutrition

Serving: 1/4 of the recipeCalories: 605kcalCarbohydrates: 28gProtein: 35gFat: 39gSaturated Fat: 10gCholesterol: 189mgSodium: 761mgPotassium: 1169mgFiber: 3gSugar: 2gVitamin A: 165IUVitamin C: 14.9mgCalcium: 32mgIron: 2.5mg
Keyword: baked chicken and potatoes, roasted chicken thighs, rosemary chicken
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Thanks for another great recipe! This was a hit with my husband and I, and so easy to prepare. Thank you so much!

  2. Blair, I was wanting to find a Plain baked chicken recipe so I can cut up the cooked meat and freeze it to be ready for your yummy cooked chicken recipes! This is the plainest recipe I have found so far on your site. My question is if I’m omitting the seasoning and the potatoes, should I still marinate the pieces beforehand in the oil? Or brush the pieces with oil before baking? I’d be using bone-in, skin-on pieces. Would breasts work or just thighs? Maybe leg quarters? Is 2 lbs all I should do at a time or, since I’m omitting the potatoes, would 3 or 4 pounds be ok?

    Thanks for your help. I’m doing this because I think it would be less messy than dealing with stewed chicken. I LOVE rotissiere chickens but they can be SO EXPENSIVE.

    1. Hi, Marion! No need to marinate in oil first. You can just brush them with the oil to help them brown and get crispy before baking. You can use any pieces that you like. The breasts are usually larger and therefore require a little bit longer in the oven than the thighs, but thighs, breasts, or leg quarters will all work great. Feel free to scale up with as many pounds of chicken as you like, just don’t overcrowd the pan. Hope you enjoy!