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One-Pan Rosemary Roast Chicken + Potatoes
You're only going to need ONE pan and a few easy ingredients on hand to make this weeknight rosemary roast chicken and potatoes.---you've got dinner in the bag!
Servings 8 servings
- 1-1/2 lbs chicken thighs
- 1 lb Yukon gold potatoes quartered
- 1 large onion largely-diced
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic minced
- 1 tablespoon Dijon mustard
- 3 tablespoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Preheat oven to 400F. Lightly grease a large baking sheet and arrange chicken, potatoes, and onion on sheet. Set aside.
In a small bowl, whisk remaining ingredients until smooth. Divide in half and drizzle one half over potatoes, chicken, and onions and set remaining half aside.
Bake chicken at 400F 35-40 minutes or until chicken registers 165F and potatoes and onions are tender. Remove from oven and drizzle remaining sauce over all. Serve warm and enjoy!
Calories: 260kcal | Carbohydrates: 11.6g | Protein: 25.9g | Fat: 11.9g | Saturated Fat: 2.6g | Polyunsaturated Fat: 9.3g | Cholesterol: 76mg | Sodium: 248mg | Fiber: 2.3g | Sugar: 1.3g