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Sheet Pan Rosemary Chicken with Apples and Potatoes

Sheet pan rosemary chicken with apples and potatoes roasts bone-in chicken thighs alongside golden potatoes and sweet apple wedges. Fresh rosemary and garlic season the savory, crisp-skinned chicken for an easy one-pan dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb baby potatoes halved
  • 2 tbsp olive oil divided
  • 1.25 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 4 chicken thighs bone-in, skin-on (about 2 pounds)
  • 1 tbsp rosemary fresh, chopped
  • 3 cloves garlic minced
  • 2 apples medium, firm, cored and cut into wedges

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F and set a rack in the center.
  2. Toss the potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, then spread them cut-side down on an 18x13-inch rimmed sheet pan.
  3. Pat the chicken dry and rub it with the remaining 1 tablespoon olive oil, 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, rosemary, and garlic; arrange it skin-side up among the potatoes.
  4. Roast for 25 minutes.
  5. Add the apple wedges to the pan and roast for 15 to 20 minutes more, until the potatoes are fork-tender and the chicken registers 165°F in the thickest part without touching bone.
  6. Rest the chicken for 5 minutes before serving.

Notes

For crispier chicken skin, pat the thighs thoroughly dry before seasoning. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. The recipe is already dairy-free.