Once again, I’m presenting a recipe so simple, I almost hesitate to call it a “recipe.” This takes 5 minutes to put together, and is so quick and simple you’re going to laugh if you’re not making this already. This one pot Rosemary Chicken and Potatoes is the best!
If you don’t have a big Le Creuset Dutch oven (or something similar; I’m not a stickler for name brands), it’s time to put it on the Christmas list. This heavy enameled pot makes stews on the stove top as well as roasted meats and veggies in the oven a snap. The tricks to this recipe are the fresh rosemary and the bone-in, skin-on chicken thighs. The rosemary has to be fresh, because the oils that come out of the chopped leaves are what perfume the whole dish. The chicken skin gets crispy and keeps the chicken moist. Make sure that you don’t use too many thighs when you make this. You want some space between the chicken pieces, so the air can circulate around them and crisp up the skin.
Ready for the easiest and tastiest one pot meal around? Let’s go!
Rosemary Chicken and Potatoes
Ingredients:
- 1 pound potatoes, any kind
- 1 large or 2 small onions
- 1 1/2 – 2 pounds skin-on, bone-in chicken thighs (five thighs work best for us)
- olive oil
- salt and pepper
- 1 large sprig of fresh rosemary
Directions:
- Preheat the oven to 375*F. Wash the potatoes and cut into bite-sized chunks. Cut the onion into large chunks. Combine in the bottom of a large Dutch oven.
- Place the chicken thighs, skin side up, on top of the potatoes and onions. Make sure there is space between the chicken pieces – you don’t want to crowd the pan too much. Drizzle the whole pan—chicken pieces and down into the potatoes—with olive oil; use about 4 tablespoons. Season the oiled chicken with salt and pepper.
- Strip the leaves from the rosemary and mince. Sprinkle over the chicken and potatoes.
- Bake for one hour. After an hour, set the temperature in the oven to 400*F, and cook for another 15-30 minutes, until the skin is golden and crispy. Serve hot!
Explore, experiment, enjoy! — Dana
To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!
About Dana Kim
thanks, dana…this is a perfect (easy, simple!) meal for supper during these extra busy days heading towards Christmas <3
This sounds good, but Steve doesn’t really care for rosemary. What other herb would you suggest?
Also we usually stick with white meat (although I love dark!) because it is said to be healthier. What is your take on that?
Clella, you could use fresh thyme instead. Either strip off the leaves and bruise them up a bit, or just tuck the whole sprigs between the chicken and the potatoes.
I’m not sure about the real difference between white and dark meat. I know any chicken is going to be lower in fat if you take the skin off. But I think modern medicine is swinging away from “Low Fat / High Carb” as the pinnacle of health, and back to the way people used to eat. Eat the whole thing, skin and all, because natural fats are healthy! (It’s the chemically-extracted, stripped-of-nutrients, trans-fats that aren’t good for us. Coconut oil, fatty fish, eggs, nuts, avocados, and animal fats are all fine for us.) I truly believe that God made no mistakes when he created food for us. It’s when we start tinkering in a lab that health goes awry. Just my two cents – I’m NOT a doctor, nurse, dietician, or nutritionist. 🙂
That’s the way I feel, too, Dana. My family doesn’t care for rosemary, either, but they like basil. Think I’ll try that. Love the simplicity of this recipe!!! Thanks!
Dana, I like your two cents. 😉 I agree with you on the whole extreme that the modern medicine/health “world” has gone to. Eat balanced and in moderation, then we can enjoy all the yummy foods (including dark meat) that God created. Thank you for the thyme suggestion, and Coleen, for the basil idea. Just tucking it under the chicken is a good idea too, so he doesn’t have to eat it but some flavor will be there.
I think this is on my menu for next week. Yum. 🙂
Sounds delicious!!!!