One-Tray Rosemary Chicken Thighs with Baby Potatoes

Ingredients

• 3 chicken thighs
• 250 g baby potatoes (Cut each potato in half, then in half again, and in half once more into eighths.)
• rosemary (Use 3–5 fresh sprigs, or substitute dried rosemary or another favorite herb. Remove the leaves from the stems and roughly chop with the garlic.)
• 2 cloves garlic (Roughly chopped.)
• 0.5 lemon (Juiced for serving.)
• oil (For coating the potatoes and chicken; amount not specified.)
• salt (To taste; season the potatoes and chicken.)
• black pepper (To taste; season the chicken.)
• hot sauce (Optional, for serving.)

Steps

1. 1

   Preheat the oven to 200°C/390°F. Use a single oven tray for the entire meal.

2. 2

   Cut the baby potatoes in half, then cut each half in half again twice, making eighths.

3. 3

   Strip the rosemary leaves from the sprigs by pulling them along the stems. Roughly chop the rosemary leaves together with the garlic.

4. 4

   Place the potatoes on the tray. Add some oil, some of the chopped garlic and rosemary, and a little salt. Toss the potatoes until they are lightly coated and seasoned.

5. 5

   Add the three chicken thighs to the tray. Drizzle them with oil and season with some of the remaining chopped rosemary and garlic, salt, and pepper.

6. 6

   Roast the chicken and potatoes at 200°C/390°F for 20–25 minutes. The source specifically checks the dish after 20 minutes and describes it as ready at that point.

7. 7

   Remove the tray from the oven. Squeeze the lemon over the chicken and potatoes, then add hot sauce if desired.

Notes

The source does not specify the exact amount of oil, salt, pepper, or hot sauce. It also does not provide a detailed doneness cue beyond roasting for 20–25 minutes and checking after 20 minutes; verify that the chicken is fully cooked before serving.

Nutrition per serving

• main
• one-pan
• roasted
• quick
• student meal
• budget-friendly
• high-protein