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One-Pot Rosemary Garlic Chicken and Fingerling Potatoes
A fragrant rosemary garlic olive oil marinade gives this rosemary garlic chicken INCREDIBLE flavor and it's all roasted up with soft fingerling potatoes in one pot!
Servings 4 servings
- 4 tablespoons olive oil, divided
- 2 tablespoons minced fresh rosemary
- 4 cloves minced fresh garlic
- 3 tablespoons white vinegar
- 1 tablespoon agave syrup
- Salt and pepper to taste
- 1-1/2 lbs boneless skinless chicken thighs
- 1 tablespoon butter
- 1 lb halved fingerling potatoes
- Additional minced rosemary for topping
In a shallow bowl, whisk 3 tablespoons olive oil, rosemary, garlic, vinegar, agave, and salt and pepper to taste until smooth. Place chicken in marinade and turn until completely coated. Allow to marinate for 30-60 minutes.
In a medium skillet, heat remaining 1 tablespoon oil and butter until shimmery. Add potatoes to skillet, then nestle chicken into pan. Toss potatoes occasionally and turn chicken once until golden brown on both sides. Remove pan from heat
Toss potatoes occasionally and turn chicken once until golden brown on both sides. Remove pan from heat and then continue baking chicken and potatoes in oven at 375F 20-25 minutes or until potatoes are tender and chicken registers 165F. Serve warm and enjoy!