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.
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!
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!
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
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.
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!
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.
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.
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:
- Southern Collard Greens
- A simple green salad dressed with Italian Balsamic Vinaigrette
- Fried Cabbage with Apples and Onion
- Slow Cooker Southern Green Beans
- Steamed or roasted broccoli or cauliflower
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!
More baked chicken recipes that you might enjoy:
- Dump-and-Bake Parmesan Pasta with Chicken (add some fresh rosemary to this dish to make a creamy Rosemary Chicken Pasta dinner)!
- Dump-and-Bake Crack Chicken
- Dump-and-Bake Chicken Marsala
- Garlic Parmesan Chicken and Broccoli
Dump-and-Bake Rosemary Chicken and Potatoes
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.
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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.
Recipe 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!
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