One-Pan Lemon Rosemary Chicken & Potatoes

One-Pan Lemon Rosemary Chicken & Potatoes ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1.5 lbs baby potatoes
• 2 tbsp olive oil
• 4 cloves garlic
• 1 tbsp fresh rosemary
• 0.75 cup chicken broth
• 1 lemon
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley (for garnish, optional)

How to make One-Pan Lemon Rosemary Chicken & Potatoes

1. Pat the chicken thighs dry with paper towels to ensure a crispy sear, then season both sides evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Halve or quarter the baby potatoes, depending on their size, to ensure they cook evenly and quickly.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the seasoned chicken thighs to the hot skillet and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. Add the remaining 1 tablespoon of olive oil to the same skillet, along with the halved or quartered potatoes. Sauté the potatoes for 5-7 minutes, stirring occasionally, until they begin to lightly brown and soften around the edges.
4. Mince the 4 cloves of garlic and chop the 1 tablespoon of fresh rosemary. Add the minced garlic and chopped rosemary to the skillet with the potatoes, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Pour in the 3/4 cup of chicken broth and the juice of half a lemon. Scrape up any browned bits from the bottom of the pan with a wooden spoon, then bring the liquid to a gentle simmer.
6. Return the seared chicken thighs to the skillet, nestling them among the potatoes. Reduce the heat to medium-low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through to an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
7. Remove the lid and, if the sauce is too thin, increase the heat to medium-high and simmer for a few additional minutes to reduce and thicken slightly. Taste the sauce and adjust seasonings with the remaining salt and pepper as needed.
8. Squeeze the juice of the remaining half a lemon over the dish and garnish with 2 tablespoons of fresh chopped parsley, if using. Let the dish rest for 5 minutes before serving directly from the skillet.

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