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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/rosemary-chicken-and-potatoes-recipe/