Rosemary chicken on a serving spatula surrounded by potatoes
Dump-and-Bake Rosemary Chicken and Potatoes
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Dinner
Cuisine: American
Keyword: baked chicken and potatoes, roasted chicken thighs, rosemary chicken
Servings: 4 people
Calories: 605 kcal
Author: Blair
  • 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
  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.
  2. 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.
  3. Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.
  4. 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
Nutrition Facts
Dump-and-Bake Rosemary Chicken and Potatoes
Amount Per Serving (1 /4 of the recipe)
Calories 605 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 10g63%
Cholesterol 189mg63%
Sodium 761mg33%
Potassium 1169mg33%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 35g70%
Vitamin A 165IU3%
Vitamin C 14.9mg18%
Calcium 32mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.