Some nights, you just need a dinner that’s hearty, delicious, and leaves you with minimal cleanup. Enter this One-Pan Chicken Thighs with Rosemary and Garlic Potatoes—a dish that’s as easy as it is flavorful. Crispy-skinned chicken, golden potatoes, and a whiff of rosemary come together in one glorious skillet, making it a weeknight hero or a cozy weekend treat. Let’s get it on the table!
Start with the chicken—bone-in, skin-on thighs are my pick for their juicy tenderness and that irresistible crispy skin. You’ll need 4-6, depending on appetites. Pat them dry with paper towels (this is the secret to crispiness), then season generously with salt, pepper, and a pinch of smoked paprika for depth. Set them aside while you prep the potatoes. Grab about 1 ½ pounds of baby potatoes—red or Yukon gold work great—and halve them for bite-sized pieces. No need to peel; the skins add texture and flavor.
Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat with 2 tablespoons of olive oil. Once it’s shimmering, place the chicken thighs skin-side down. Let them sizzle undisturbed for 5-7 minutes until the skin turns golden and releases easily from the pan. Flip them and cook for another 2 minutes, then transfer them to a plate. Don’t drain the fat—that’s liquid gold for the potatoes.
Toss the potatoes into the skillet, cut-side down, and let them soak up the chicken drippings for a couple of minutes. Add 4 smashed garlic cloves (leave the skins on for a mellow, nutty vibe) and 2 sprigs of fresh rosemary. Stir everything around, seasoning with salt, pepper, and a little more olive oil if it looks dry. Nestle the chicken thighs back into the pan, skin-side up, on top of the potatoes. Pop the whole thing into a preheated 425°F oven and roast for 35-40 minutes. The chicken should hit 165°F internally, and the potatoes should be tender with crispy edges.
