One-Pan Rosemary Chicken with Potatoes and Cherry Tomatoes

Name: One-Pan Rosemary Chicken with Potatoes and Cherry Tomatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 chicken thighs, skin on, bone in; 600g potatoes, cut into 3cm cubes; 200g cherry tomatoes; 5 garlic cloves, unpeeled; 2 tbsp APSOGO Organic Greek Rosemary; 5 tbsp APSOGO Extra Virgin Olive Oil; 1 lemon; APSOGO Greek Sea Salt Blossom and black pepper

Posted on September 7, 2026

Serves 4
1 hour

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The potatoes go in first so they take on the chicken fat and rosemary oil. The tomatoes go in last so they burst rather than collapse. Nothing to do in between.

From the APSOGO pantry

Our rosemary is grown and dried on the slopes of Mount Parnonas in Arcadia, and our olive oil comes from Crete. Use waxy or all-rounder potatoes; floury ones break up under the chicken juices.

Ingredients

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APSOGO 3 ingredients are available in our shop

4chicken thighs, skin on, bone in
600gpotatoes, cut into 3cm cubes
200gcherry tomatoes
5garlic cloves, unpeeled
2 tbsp Organic Greek Rosemary APSOGO€9,99
5 tbsp Extra Virgin Olive Oil APSOGO€18,99
1lemon
Greek Sea Salt Blossom and black pepper APSOGO€9,99

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Method

5 steps · tap a number when done

Heat the oven to 200°C. Toss the potatoes in a roasting dish with 3 tbsp olive oil, 1 tbsp rosemary, salt and pepper.
Rub the chicken with the remaining oil and rosemary, salt and pepper. Sear skin-side down in a hot pan for 4 minutes until golden.
Lay the chicken skin-up on the potatoes with the garlic cloves. Roast 35 minutes.
Add the cherry tomatoes and roast 10 minutes more until they split.
Squeeze the lemon over everything and serve from the dish.