Dump-and-Bake Rosemary Chicken and Potatoes

Name: Dump-and-Bake Rosemary Chicken and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Blair

roasted chicken thighs rosemary chicken

Dump-and-Bake Rosemary Chicken and Potatoes

Ingredients

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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 oil1 tablespoon chopped fresh rosemary ((plus extra for serving))1 teaspoon minced fresh garlic1 teaspoon salt¼ teaspoon pepper

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Instructions

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Step 1

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Set aside.

Step 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.

Step 3

Spread chicken (skin-side up) and potatoes in a single layer on the prepared baking sheet. Season chicken with additional salt and pepper.

Step 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.