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.
When it’s done, the kitchen will smell like heaven—garlic and rosemary mingling with the savory richness of roasted chicken. The skins will be crackly, the meat succulent, and the potatoes infused with all that goodness. Squeeze half a lemon over the top for a bright finish, or skip it if you’re all about that pure, earthy flavor. A sprinkle of chopped fresh parsley adds a pop of color, but it’s optional.
Serve it straight from the skillet—fewer dishes, more rustic charm. It’s a complete meal on its own, but a side of steamed green beans or a simple salad with vinaigrette keeps things balanced. Pair it with a glass of Chardonnay or a light red like Pinot Noir to complement the herbs and richness.
This dish is a lifesaver because it’s forgiving and adaptable. Swap rosemary for thyme if that’s what you have, or throw in some sliced onions or carrots with the potatoes for extra veggies. Leftovers reheat beautifully—just crisp the skin under the broiler for a minute if it softens overnight.
What I love most about this One-Pan Chicken Thighs recipe is how it feels like comfort food with zero fuss. It’s hands-off once it hits the oven, giving you time to unwind while dinner works its magic. I’ve made it for busy weeknights and lazy Sundays alike, and it never fails to satisfy. Give it a shot next time you want a meal that delivers big on flavor with little effort. Let me know how it goes—I’d love to hear your take!