Irresistible Rosemary Roasted Chicken with Potatoes

If you ask me, rosemary roasted chicken with potatoes is comfort food at its finest.

This simple one-pan dinner brings together juicy chicken and tender potatoes with the earthy aroma of fresh rosemary. The chicken gets crispy skin while the potatoes soak up all those good pan drippings.

It’s roasted together in a hot oven until everything turns golden brown and fills your kitchen with that amazing smell. A sprinkle of garlic and olive oil helps the whole thing come together.

It’s a family-friendly dish that feels fancy but couldn’t be easier, perfect for Sunday dinners or busy weeknights.

What Kind of Chicken Should I Use?

For this recipe, bone-in, skin-on chicken pieces are the way to go since they stay juicy during the longer roasting time and the skin gets beautifully crispy. I personally love using whole leg and thigh pieces because dark meat has more flavor and stays moist, but you can also use a mix of thighs, drumsticks, and breasts if that’s what you prefer. If you’re buying a whole chicken, just cut it into pieces yourself, or ask your butcher to do it for you. Avoid boneless, skinless pieces for this recipe since they’ll dry out too quickly in the oven and won’t give you that satisfying crispy skin we’re after.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Chicken pieces: While bone-in, skin-on pieces give the best flavor and stay juicy, you can use a whole cut-up chicken or even boneless thighs if that’s what you have. Just reduce cooking time by about 10-15 minutes for boneless pieces.
• Fresh rosemary: If you don’t have fresh rosemary, use dried instead – but cut the amount in half since dried herbs are more concentrated. So use about 1/2 teaspoon dried for the chicken and 1/4 teaspoon for the potatoes.
• Yukon gold potatoes: Red potatoes work great here too and hold their shape well during roasting. Russets will work but might get a bit more fluffy, which some people actually prefer.
• Fresh garlic cloves: You can substitute with 2 tablespoons of minced garlic from a jar, though fresh definitely tastes better for roasting.
• Lemons: If you’re out of lemons, try orange slices for a sweeter citrus note, or skip the citrus altogether – the dish will still be delicious.
• Extra virgin olive oil: Regular olive oil or even vegetable oil will work fine, though you might lose a bit of that rich olive flavor.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting chicken and potatoes together is not accounting for their different cooking times – potatoes need a head start of about 20-30 minutes before adding the chicken, or they’ll end up hard and undercooked while your chicken is perfectly done.

Another common error is overcrowding the pan, which causes everything to steam instead of roast, so make sure to use a large enough roasting pan or two separate pans if needed.

Don’t forget to pat your chicken pieces completely dry with paper towels before seasoning, as any moisture will prevent that crispy skin everyone loves.

For the best results, arrange your potatoes cut-side down and flip them halfway through cooking so they get golden and crispy on both sides, and always let your chicken rest for 10 minutes after roasting to keep the juices from running out when you carve.

What to Serve With Rosemary Roasted Chicken?

This rosemary roasted chicken is already a complete meal with those crispy potatoes, but I love adding a simple green vegetable to round things out. Roasted Brussels sprouts or green beans work perfectly since they can go in the oven alongside the chicken during the last 20-30 minutes of cooking. A fresh arugula salad with lemon vinaigrette is another great option that cuts through the richness of the roasted chicken and potatoes. For something heartier, try serving it with warm dinner rolls or crusty bread to soak up all those delicious pan juices.

Storage Instructions

Refrigerate: This roasted chicken and potatoes combo keeps really well in the fridge for up to 4 days in an airtight container. I like to separate the chicken from the potatoes if I have extra containers, since they reheat a bit differently. The flavors actually get even better after a day or two!

Freeze: You can freeze portions of this meal for up to 3 months in freezer-safe containers or bags. The chicken freezes better than the potatoes, so I usually freeze them separately. Just make sure everything is completely cooled before freezing to maintain the best texture.

Warm Up: To reheat, I like to use the oven at 350°F for about 15-20 minutes until heated through. This helps keep the chicken skin crispy and the potatoes from getting mushy. You can also use the microwave in a pinch, but the oven definitely gives you better results.

Preparation Time	15-20 minutes
Cooking Time	60-80 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5100
• Protein: 280-330 g
• Fat: 215-260 g
• Carbohydrates: 320-370 g

Ingredients

For the chicken:

• 3 tbsp extra virgin olive oil (Californio or your favorite high-quality brand)
• 1/2 tsp ground black pepper (freshly ground preferred)
• Additional olive oil or nonstick cooking spray for the pan
• 4 to 5 lb bone-in, skin-on chicken pieces, such as legs and thighs (I use Mary’s Free Range chicken for superior flavor)
• 1 tsp fresh rosemary, finely minced (freshly minced for best flavor and aroma)
• 1 1/2 tsp kosher salt

For the potatoes:

• 12 whole garlic cloves (left unpeeled to prevent burning)
• 1 tsp salt
• 3 1/2 lb Yukon Gold potatoes (cut into 1-inch pieces for even cooking)
• 1/2 tsp black pepper
• 1/2 tsp fresh rosemary, minced
• 2 tbsp extra virgin olive oil

For assembly and garnish:

• 2 lemons (cut into 8 thick slices each for easy distribution)
• 8 to 10 large rosemary sprigs (for beautiful presentation and subtle herb flavor)

Step 1: Prepare Mise en Place and Preheat

• 3 1/2 lb Yukon Gold potatoes
• 1 tsp fresh rosemary, minced
• 12 whole garlic cloves
• 2 lemons, cut into 8 thick slices each
• 8 to 10 large rosemary sprigs

Start by preheating your oven to 400°F and placing your roasting pan inside to heat.

While the oven warms, prepare all your ingredients: cut the Yukon Gold potatoes into 1-inch pieces, peel and mince the fresh rosemary, leave the garlic cloves unpeeled, cut the lemons into thick slices, and gather your rosemary sprigs for garnish.

Having everything ready before you start cooking ensures a smooth, organized process and prevents any scrambling once the pan is hot.

Step 2: Season the Chicken

• 4 to 5 lb bone-in, skin-on chicken pieces
• 3 tbsp extra virgin olive oil
• 1 1/2 tsp kosher salt
• 1 tsp fresh rosemary, finely minced
• 1/2 tsp ground black pepper

Pat the chicken pieces dry with paper towels—this helps them brown better.

Rub the 3 tbsp olive oil evenly over all the chicken pieces, then season one side generously with half of the kosher salt, the minced fresh rosemary, and ground black pepper.

Flip each piece and season the other side with the remaining salt and pepper.

I find that mincing the rosemary fresh rather than using dried herb really makes a difference in the final flavor and aroma of the dish.

Step 3: Prepare the Potato and Garlic Mixture

• 3 1/2 lb Yukon Gold potatoes, cut into 1-inch pieces
• 2 tbsp extra virgin olive oil
• 12 whole garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp fresh rosemary, minced

In a large bowl, combine the cut potatoes with the 2 tbsp olive oil, unpeeled garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp minced fresh rosemary.

Toss everything together until the potatoes are evenly coated with oil and seasonings.

This coating ensures the potatoes will roast evenly and develop a golden, crispy exterior while the unpeeled garlic will become sweet and mellow.

Step 4: Build the Roasting Pan Base

• potato and garlic mixture from Step 3
• Additional olive oil or nonstick cooking spray
• 2 lemons, cut into 8 thick slices each
• 8 to 10 large rosemary sprigs

Carefully remove the hot roasting pan from the oven and add a light coating of additional olive oil or nonstick cooking spray to prevent sticking.

Pour the potato and garlic mixture from Step 3 into the pan, spreading it in an even layer.

Arrange the lemon slices and rosemary sprigs over and among the potatoes—this distributes the citrus and herb flavors throughout the dish and creates a beautiful presentation layer.

Step 5: First Roast: Build Golden Color on Chicken

• seasoned chicken from Step 2
• potato and vegetable base from Step 4

Arrange the seasoned chicken pieces from Step 2 skin-side up on top of the potato mixture, nestling them so they rest on the potatoes.

Return the pan to the 400°F oven and roast for 30 minutes.

At this point, the chicken won’t be fully cooked, but the skin will begin to develop color and the potatoes will start cooking from the heat below.

Step 6: Stir Potatoes and Increase Heat for Final Cook

• pan contents from Step 5

After 30 minutes, remove the pan from the oven and give the potatoes a good stir to ensure even cooking and browning—they should be starting to look golden at this point.

Return the chicken pieces to their original position on top, then increase the oven temperature to 450°F.

This higher heat for the final stage will crisp the chicken skin and finish cooking everything through.

I always stir the potatoes at this midpoint to prevent any from sticking to the pan and to rotate those on the edges toward the center.

Step 7: Final Roast and Check for Doneness

• pan contents from Step 6

Roast at 450°F for 20 minutes, then stir the potatoes one final time.

Continue roasting for another 10 to 25 minutes (total time will depend on your oven and the size of your chicken pieces) until the chicken reaches 170°F in the thickest part when checked with an instant-read thermometer, and the potatoes are fork-tender with crispy, golden edges.

The skin should be deeply browned and crackling.

Let the pan rest for 5 minutes before serving so the juices redistribute through the meat.

Step 8: Serve and Garnish

• roasted chicken and potatoes from Step 7
• pan juices, lemon slices, and rosemary sprigs

Transfer the chicken and potatoes to a serving platter or individual plates.

Arrange the lemon slices and fresh rosemary sprigs from the pan around the chicken for garnish, which adds both color and a final hint of fresh herb flavor.

Serve immediately while everything is hot and the potatoes are at their crispiest.