Crispy Chicken Thighs with Potatoes and Rosemary

Photo: Laurey W. Glenn; Styling: Vanessa McNeil Rocchio

This stovetop-to-oven method yields crisp, dark-golden skin and juicy, tender meat.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


  • 3 1/2 to 4 lb. skin-on, bone-in chicken thighs (about 7 thighs)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 2 teaspoons vegetable oil
  • 2 pounds small fingerling potatoes, cut into 1/2-inch-thick pieces
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon chopped fresh rosemary


  1. 1. Preheat oven to 400°. Sprinkle chicken with 2 tsp. salt, pepper, and paprika.
  2. 2. Heat oil in a 12-inch cast-iron skillet over high heat until oil just begins to smoke.
  3. 3. Place chicken in skillet, skin sides down; reduce heat to medium-high, and cook 15 minutes. Transfer chicken to a plate; discard drippings.
  4. 4. Place potatoes in a single layer in skillet, and sprinkle with 1 Tbsp. chopped fresh rosemary and 1/4 tsp. salt. Place chicken, skin sides up, in skillet, and sprinkle with 1/4 tsp. chopped fresh rosemary.
  5. 5. Bake at 400° for 25 to 30 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crispy Chicken Thighs with Potatoes and Rosemary Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy