Rosemary Dutch Oven Chicken & Potatoes
A hearty meal featuring tender, juicy chicken thighs infused with fresh rosemary and garlic, paired with golden potato chunks for a comforting experience.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Opt for organic for more flavor.
- 1 pound baby potatoes, halved You can swap for other root vegetables if desired.
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary) Fresh herbs provide more robust flavor.
- 1 teaspoon paprika
- to taste Salt and pepper
- 3 tablespoons olive oil
- 1 piece lemon, sliced
- to taste Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Chop the potatoes in half, slice the onion, and mince the garlic. Finely chop the fresh rosemary if using.
- In a large mixing bowl, combine paprika, salt, pepper, and half of the chopped rosemary. Rub this mixture all over the chicken thighs.
Cooking
- In a Dutch oven, heat olive oil over medium heat. Sauté sliced onions for about 5 minutes until translucent, then add minced garlic and remaining rosemary for another minute.
- Increase heat to medium-high. Sear chicken thighs skin-side down for about 5-7 minutes per side until crispy.
- Remove chicken temporarily and stir halved potatoes and lemon slices into the aromatic oil in the pot, coating them well. Return chicken on top of the potatoes.
- Cover the Dutch oven and bake in the preheated oven for 45 minutes to 1 hour, until chicken reaches 165°F (74°C) and potatoes are tender.
- Let rest for a few minutes before serving, garnished with fresh parsley if desired.
Notes
For best results, properly brown the chicken on medium-high heat. Use fresh rosemary for better flavor. Cut potatoes evenly for uniform cooking.