Rosemary Chicken Thighs with Apples and Potatoes
Crispy skin, juicy meat, sweet caramelized apples, and golden potatoes all in one pan. This is exactly what this Chicken Thighs with Apples and Potatoes delivers every single time. Bone-in, skin-on chicken thighs are rubbed with a fragrant herb butter, then roasted right on top of apple wedges and baby potatoes that soak up all the savory, rosemary-infused pan drippings as they cook. It is a weeknight dinner that looks and tastes like a Sunday special.
Equipment
- Large oven-safe skillet or roasting pan 12 inches or larger
- Cast iron skillet 12 inch, ideal for maximum crispiness (optional)
- Sharp chef's knife
- Cutting board
- Large mixing bowl
- Small mixing bowl for the herb butter
- Paper towels for drying the chicken
- Instant-read meat thermometer
- Basting brush or large spoon
- Aluminum foil for tenting, if needed
Ingredients
- 4 bone-in, skin-on chicken thighs about 2.5 lbs or 1.1 kg total
- 1.5 lbs baby Yukon Gold potatoes about 680g, halved
- 2 medium apples Honeycrisp or Granny Smith, cored and cut into wedges
- 1 medium yellow onion cut into thick wedges
- 6 cloves garlic smashed and peeled
- 3 tablespoons extra virgin olive oil 45ml, divided
- 2 tablespoons fresh rosemary leaves picked and roughly chopped
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt plus more for the vegetables
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter 28g, softened
- 0.5 cup dry white wine or low-sodium chicken broth 120ml
Instructions
- Preheat oven to 425°F (220°C). Place your oven-safe skillet or roasting pan in the oven while it preheats if using cast iron. Pull the chicken from the refrigerator 15 minutes before cooking.
- In a small bowl, combine softened butter, 2 tablespoons fresh rosemary, garlic powder, onion powder, paprika, 1 teaspoon kosher salt, and black pepper. Mix until smooth and well combined.
- Pat the chicken thighs completely dry with paper towels on both sides. Gently loosen the skin from the meat and push about 1 teaspoon of herb butter under the skin of each thigh. Rub any remaining butter all over the outside. Drizzle with 1 tablespoon olive oil and rub to coat evenly.
- In a large mixing bowl, combine halved potatoes, apple wedges, onion wedges, and smashed garlic cloves. Drizzle with remaining 2 tablespoons olive oil, add fresh thyme, a generous pinch of salt, and black pepper. Toss thoroughly to coat evenly.
- Spread the vegetable and apple mixture in a single, even layer across the bottom of your roasting pan. Pour white wine or chicken broth around the edges of the pan.
- Place the seasoned chicken thighs skin-side up directly on top of the potato and apple mixture. Roast in the preheated oven for 40 to 45 minutes, or until skin is deep golden brown and internal temperature reaches 165°F.
- At the 25-minute mark, baste the chicken with pan drippings and gently stir the potatoes and apples to flip them for even browning. If skin is browning too fast, tent loosely with aluminum foil.
- Remove from oven and let chicken rest in the pan for 5 minutes. Serve the chicken on top of the roasted potatoes, apples, and onions. Spoon pan drippings generously over everything just before serving.
Notes
- Dry the skin thoroughly with paper towels before seasoning for the crispiest results.
- Use softened butter, not melted, as it adheres to the skin better and stays in place.
- Honeycrisp apples hold their shape beautifully while Granny Smith adds a welcome tartness. Avoid McIntosh or Red Delicious which turn mushy.
- Do not crowd the pan — give the chicken thighs room to breathe for proper crisping.
- Roast at 425°F the whole way for crackling, golden skin.
- Baste once at the halfway mark to add shine and extra flavor to the entire dish.
- Let the chicken rest for 5 minutes before serving to keep the meat juicy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F for best results.
- For a dairy-free version, replace butter with an equal amount of olive oil in the herb rub.
- Try adding root vegetables like parsnips or carrots, cut into similar-sized pieces as the potatoes.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 30gProtein: 34gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 510mgPotassium: 780mgFiber: 4gSugar: 10gVitamin A: 6IUVitamin C: 15mgCalcium: 4mgIron: 12mg
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