combines chicken red potatoes

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The “Sunday Best” Rosemary Chicken & Red Potatoes

This recipe uses baby red potatoes because their thin skins crisp up beautifully without the need for peeling.

CategoryDetails
Prep Time10 minutes
Cook Time35–40 minutes
Total Time50 minutes
Yield4 servings

🍴 Ingredients

  • The Protein:
    • 4 Bone-in, skin-on chicken thighs (or 2 large breasts, halved)
  • The Root:
    • 1.5 lbs Baby red potatoes, halved (or quartered if large)
  • The “Tuscan” Rub:
    • 3 tbsp Olive oil (divided)
    • 3 cloves Garlic, minced
    • 2 tbsp Fresh rosemary, chopped
    • 1 tsp Smoked paprika (for that “fire-roasted” color)
    • 1 tsp Sea salt & ½ tsp Black pepper
    • 1 Lemon, sliced into rounds

👩‍🍳 Instructions

1. The High-Heat Prep

  • Preheat your oven to 200°C (400°F). Line a large sheet pan with parchment paper or foil for easy cleanup.
  • The Prep Hack: Pat the chicken skin bone-dry with paper towels. Any moisture on the skin will prevent it from crisping.

2. The Flavor Bath

  • In a large bowl, toss the potatoes with 1.5 tbsp of olive oil, half the rosemary, half the garlic, and half the salt/pepper. Spread them out on the sheet pan, leaving space in the center for the chicken.

3. The Chicken Rub

  • Rub the remaining oil, rosemary, garlic, and paprika all over the chicken, making sure to get some under the skin.
  • Nestles the chicken among the potatoes. Top the whole tray with lemon slices.

4. The Initial Roast

  • Bake for 20 minutes. The chicken fat will start to render out and pool around the potatoes.

5. The “Golden” Finish

  • Remove the pan. Carefully flip the potatoes and stir them so they are fully coated in the hot chicken drippings.
  • Increase the oven temperature to 220°C (425°F). Bake for another 15–20 minutes until the chicken reaches 74°C (165°F) and the potatoes are fork-tender with dark, crispy edges.

The “Balsamic” Twist: For a hit of acidity, drizzle 2 tbsp of balsamic glaze over the chicken and potatoes in the last 5 minutes of baking. It will caramelize into a sticky, tangy coating that pairs perfectly with the rosemary.

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