Crispy chicken thighs with rosemary and potatoes

Crispy chicken thighs with rosemary and potatoes




  • 8 chicken thighs, with or without skin
  • 1 and a half  tablespoons olive oil
  • 1 sprig rosemary, leaves removed and chopped coarsely
  • 6 brushed potatoes, washed and chopped into cubes
  • Salt and pepper to taste


Preheat oven to 180C. In a large bowl, mix together all ingredients and then toss thoroughly, ensuring that everything is well coated in oil.

Place everything in a non-stick roasting pan and roast for 40 minutes, turning the chicken and potatoes after 20 minutes.

After 40 minutes, place the roasting pan under a grill for a further 5-10 minutes until the chicken and potatoes are golden. Serve immediately.


  • This is SO delicious (and so easy!), especially if you use free-range chicken thighs.
  • I highly recommend investing in a good quality, heavy-based non-stick roasting pan as this is also what makes this dish such a success. You will get a gorgeous caramelisation on the bottom of the chicken pieces and on the potatoes with the right dish. I have a Roast n Rack dish that I got as a wedding gift.

This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.

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