Dump-and-Bake Rosemary Chicken and Potatoes

Rosemary chicken on a serving spatula surrounded by potatoes

5 from 1 vote

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.

Course Dinner

Cuisine American

Keyword baked chicken and potatoes, roasted chicken thighs, rosemary chicken

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 605kcal

Author Blair Lonergan

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!

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