Rosemary Chicken and Potatoes Recipe

Introduction

Rosemary Chicken and Potatoes is a comforting and flavorful one-pan meal that combines tender chicken drumsticks with perfectly roasted potatoes and vegetables. This easy recipe uses simple ingredients and aromatic herbs for a delicious dinner any night of the week.

Ingredients

• 8 chicken drumsticks
• 1.5 pounds potatoes, cut into large chunks
• 3 large carrots, peeled and cut into pieces
• 1 large yellow onion, roughly chopped
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon sweet paprika
• 2 tablespoons lemon juice
• ⅔ cup olive oil

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Prepare the vegetables by cutting the potatoes into large chunks (no need to peel), peeling and chopping the carrots into large pieces, roughly chopping the onion, and mincing the garlic.
3. Step 3: Line a large baking tray with parchment paper. Place the chicken drumsticks, potatoes, carrots, garlic, salt, pepper, rosemary, and olive oil on the tray. Toss everything together to coat evenly.
4. Step 4: Spread the potatoes out in a single layer and arrange the drumsticks on top or nestled in between the vegetables.
5. Step 5: Add the chopped onion on top, sprinkle with half of the paprika, and drizzle the lemon juice over everything.
6. Step 6: Roast in the oven for 40 minutes.
7. Step 7: Remove the tray from the oven, turn the chicken pieces, and sprinkle with the remaining paprika.
8. Step 8: Return to the oven and bake for an additional 30 minutes, or until the chicken is fully cooked and the potatoes are golden brown.
9. Step 9: Serve hot and enjoy your rosemary chicken and potatoes!

Tips & Variations

• For extra flavor, marinate the chicken with lemon juice and rosemary for a few hours before cooking.
• Swap out sweet paprika for smoked paprika to add a subtle smoky taste.
• Add other root vegetables like parsnips or sweet potatoes for variety.
• Use fresh rosemary if available, roughly chopped, for more vibrant herbal notes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through to maintain crispness. Avoid microwaving to keep the chicken skin from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken instead of drumsticks?

Yes, bone-in, skin-on thighs or breasts work well too. Adjust the cooking time if using boneless cuts to prevent drying out.

Do I have to peel the potatoes?

No, peeling is optional. Leaving the skin on adds texture and nutrients, but be sure to wash them thoroughly before cooking.

Rosemary Chicken and Potatoes Recipe

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★★★★★

4.6 from 118 reviews

This Rosemary Chicken and Potatoes recipe is a simple, flavorful one-pan meal featuring juicy, oven-roasted chicken drumsticks paired with tender potatoes, carrots, and aromatic herbs. The combination of garlic, lemon, paprika, and rosemary creates a perfectly balanced dish that’s hearty and comforting, ideal for an easy weeknight dinner or a cozy family meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 8 chicken drumsticks
• 1.5 pounds potatoes, cut into large chunks
• 3 large carrots, peeled and cut into pieces
• 1 large yellow onion, roughly chopped
• 6 garlic cloves, minced

Seasonings and Oils

• 2 tsp salt
• 1 tsp coarsely ground black pepper
• 1 tsp dried rosemary
• 1 tsp sweet paprika
• 2 tbsp lemon juice
• ⅔ cup olive oil

Instructions

1. Preheating: Start by preheating your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting the chicken and vegetables evenly.
2. Cutting the Vegetables: Prepare your vegetables by cutting potatoes into large chunks without peeling. Peel and cut the carrots into large pieces, roughly chop the yellow onion, and mince the garlic cloves for maximum flavor infusion.
3. Tossing Ingredients: Line a large baking tray with parchment paper. Place the chicken drumsticks, potatoes, carrots, and minced garlic on the tray. Season everything with salt, black pepper, dried rosemary, and drizzle the olive oil over the top. Toss all ingredients together gently to coat evenly.
4. Arranging on Tray: Spread the potatoes in a single layer on the tray, then nestle the drumsticks on top or between the potatoes. Add the chopped onion on top and sprinkle half of the sweet paprika evenly. Drizzle the lemon juice over the entire mixture to add brightness.
5. Roasting: Place the tray into the preheated oven and roast for 40 minutes, allowing the chicken skin to start crisping and vegetables to cook through.
6. Baking to Finish: After 40 minutes, remove the tray from the oven, turn the chicken drumsticks over to ensure even cooking, and sprinkle the remaining paprika on top. Return the tray to the oven and bake for an additional 30 minutes or until the chicken is cooked through, and the potatoes are golden and tender.
7. Serving: Once done, remove from the oven and let rest briefly before serving. Enjoy this hearty and aromatic rosemary chicken with roasted potatoes and vegetables!

Notes

• You can use bone-in chicken thighs instead of drumsticks for a slightly different texture and flavor.
• Feel free to add other root vegetables like parsnips or sweet potatoes for added variety.
• Use fresh rosemary if available, roughly chopped, for a more vibrant herb flavor.
• Make sure to toss the ingredients well to evenly coat with oil and seasoning for the best roasted flavor.
• To test if the chicken is done, ensure the internal temperature reaches 165°F (74°C) using a meat thermometer.

Keywords: rosemary chicken, roasted chicken, chicken drumsticks, roasted potatoes, easy chicken recipe, one-pan dinner, oven-roasted chicken