Fresh rosemary and paprika add to the flavor of roasted chicken and roasted potatoes for a simple and delicious family dinner meal.
The first time I made roasted rosemary chicken and potatoes was with some young teenage girls at my home for a fun evening of games and cooking together. I think it is great when I can learn a new recipe from someone younger than me and this evening I did. But not only did I learn a new recipe I learned a great spice to add to my chicken and potatoes; it was the paprika! I had only used paprika mostly as ornamental to deviled eggs. But it is a real boost to flavor.
Roasted rosemary chicken and potatoes is one of the simplest pan dinners you can make. I love simple and I love one pan dishes too. But don’t let the word simple fool you, this dish is full of flavor too. We are talking great flavor with the rosemary and paprika.
As always you want to start with clean scrubbed potatoes, especially when leaving the skin on. Red potato skin is light and hardly noticed plus it adds a lot of fun color to the potatoes. After dicing the potatoes to about 1 inch cubes, coat them in a bowl with the olive oil and spices. Here’s where the one pan comes in. Using a large cookie sheet spread the potatoes in one layer all over the pan. Bake in a preheated 425 degree oven for 15 minutes.
While the potatoes are roasted, in another large bowl mix the cut chicken, more olive oil and spices. After 15 minutes, remove the pan from the oven, pushing the potatoes to the side and place the chicken on the pan. Return to the oven and roast for 30 to 40 minutes until the chicken reaches an internal temperature of 165 degrees and the potatoes are fork tender. Just in case you don’t know the term fork tender, it is to pierce a potato cube with the prongs of a fork. If the prongs go in easily then the potatoes are fork tender.
Remove the roasted rosemary chicken and potatoes from the oven and let sit for 5 minutes before serving. Your dinner will be complete with a nice side salad, such as this apple pecan salad.
Enjoy, simple, delicious, and full of flavor.
Rosemary Chicken with Potatoes
Ingredients
Roasted Potatoes
- 6 large red potatoes (scrubbed and cubed)
- 2 TBS olive oil
- 1 TBS paprika
- 4 sprigs fresh rosemary (snipped and stem removed)
- 1 tsp sea salt
- 1/2 tsp fresh pepper
- 1/2 tsp garlic salt
Roasted Rosemary Chicken
- 4 large chicken breasts (boneless and skinless)
- 2 TBS olive oil
- 1 TBS paprika
- 4 sprigs fresh rosemary (snipped and stem removed)
- 1 tsp sea salt
- 1/2 tsp fresh pepper
- 1/2 tsp garlic salt
Equipment
- Large Mixing Bowl
Instructions
Roasted Rosemary Potatoes
- Preheat oven to 425 degrees
- Scrub and clean potatoes, leaving skin on - cube into 1 inch pieces
- In a large bowl, add olive oil, spices, and snipped rosemary; mixing together
- Add the potatoes to coat with oil and spices
- Spread out on a cookie sheet, bake for 15 minutes
Roasted Rosemary Chicken
- While potatoes are roasting prepare chicken
- Cut chicken into 3 pieces each
- In another large bowl, mix olive oil and spices together
- Add the chicken to the bowl, stirring to coat chicken with all the spices
- After potatoes have roasted for 15 minutes, remove pan from the oven - spread potatoes to one side and lay chicken on the pan
- Bake for 30 to 40 minutes until chicken is cooked an internal degree of 165 and potatoes are fork tender
- Remove from oven and let set for 5 minutes before serving
Rose Martine says
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Aimee says
Thanks so much Rose! We have the print option on most of our more recent recipes, but haven’t added it to ones like this that are older. I’ll see if I can add it on here.
Ellen says
We just redid this recipe so the print option is available. It looks like updating the pictures will be in order too. So grateful you like our site. As Aimee stated most recipes are printable. Hope this works for you.
Wilfred Windsor says
Oh, this one looks amazing! I think rosemary is very good tasting and has a nice smell so I’m sure cooking this will put out a pleasing aroma. The potatoes also look wonderfully crispy which I find to be second to none. Nice recipe, as expected from a great chef as yourself. It’s a shame this one turned out to be less popular among the others. Consider it a hidden gem! Thank you for posting these and I hope to see more.
P.S Beautiful family in pictures.
Ellen Garrett says
It is quite tasty and I love rosemary too.
Wilfred Windsor says
Rosemary is also a great herb for making essential oils! Very good for homemade shampoos/conditioners.
Lisa @ Whisk & Cleaver says
I’m bookmarking this one for when the weather cools off! So many of my favorite flavors in one dish, yum 🙂
Ellen Garrett says
Awesome. I can’t wait until it cools off.
Lisa Feehely says
My family is so picky and we have been stuck in a rut with the same old things (that the kids don’t complain about). I grow rosemary and was looking for recipes to use it in. Well, I made this tonight and it was a HUGE hit. All three kids loved it, my husband went crazy over it, and I just thought it was FABULOUS!!!! They asked me to make it again real soon!!! Thank you for sharing!!!
Katie P. says
This was wonderful (and made my house smell so good). Normally, I’m not a giant fan of roasted potatoes, but the seasonings made the potatoes just perfect. I substituted boneless, skinless chicken thighs for the breasts and they were so very juicy and tender.
aimeeberrett says
Katie, Thanks so much for letting us know. It’s always nice to know that other people like our recipes too 🙂
Katie P. says
You’re welcome! 🙂 My husband has been begging me to make this again every day since we ate it the first time, so I’m making it today.
aimeeberrett says
That is awesome. This is one my mom made, but I will definitely have to try it now with your raving recommendation.