Rosemary Dutch Oven Chicken & Potatoes
This one-pot meal features tender, juicy chicken thighs infused with aromatic rosemary and accompanied by creamy potatoes, making it a comforting dish perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 1.5 pounds) Using bone-in thighs adds flavor and moisture.
- 1 pound baby potatoes, halved (or quartered if large)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) Fresh herbs elevate flavors.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 piece lemon, juiced
- 1 cup chicken broth
- to garnish sprigs fresh rosemary
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. In a large bowl, combine olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, and pepper. Rub this mixture all over the chicken.
- Heat your Dutch oven over medium-high heat. Add the chicken thighs skin-side down in a single layer and sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 3-4 minutes, then remove from the pot.
- In the same Dutch oven, add the halved potatoes, drizzling with more olive oil and seasoning with salt and pepper.
- Nestle the seared chicken thighs back into the Dutch oven on top of the potatoes. Squeeze lemon juice over everything and pour in the chicken broth.
Cooking
- Cover the Dutch oven and place it in the preheated oven. Bake for 45-50 minutes until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C).
- For the last 10-15 minutes, uncover the Dutch oven to allow the chicken skin to crisp up.
- Once done, remove the pot from the oven and let it sit for a few minutes before serving. Garnish with fresh rosemary sprigs.
Notes
Consider adding extra vegetables such as carrots or green beans for additional color and nutrition. This dish can also be made ahead of time for convenience.