Sheet Pan Rosemary Chicken And Potatoes
A flavorful and easy one-pan meal featuring tender chicken thighs and crispy potatoes seasoned with fresh herbs.
Ingredients
Protein
- 6 pieces chicken thighs (bone-in and skin on)
Herbs and Seasonings
- 1 tablespoon fresh rosemary (chopped)
- 0.5 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Vegetables
- 6 small red potatoes (quartered, not peeled)
Oils
- 3 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C) and prepare a sheet pan.
- Mix rosemary, oregano, garlic powder, salt, and pepper in a small bowl.
- Pat chicken dry, season with half of the herb mixture, and place on the pan.
- Toss potatoes with remaining herb mixture, arrange around chicken, and drizzle with olive oil.
- Bake for 1 to 1¼ hours until chicken reaches 165°F and potatoes are tender.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.