Rosemary roast chicken thighs with sage and onion potatoes

Name: Rosemary roast chicken thighs with sage and onion potatoes
Total time: 1 h 15 min
Cuisine: British
Ingredients: 8 chicken thighs, bone in, skin on; 800g potatoes, thinly sliced; 2 onions, sliced; 2 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 tsp dried sage; 300ml chicken stock, hot, gluten free, dairy free, egg free

Crisp skinned chicken thighs roasted over sliced potatoes that soak up all the juices.

Time1 hr 15
LevelEasy
Costabout £1.25 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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8chicken thighsbone in, skin on
800 gpotatoesthinly sliced
2onionssliced
2 tbspolive oil
1 tbspfresh rosemarychopped
1 tspdried sage
300 mlchicken stockhot, gluten free, dairy free, egg free

Method

1
Heat the oven to 200°C (180°C fan). Toss the potatoes and onions in a roasting tin with 1 tbsp oil, the sage, salt and pepper. Pour in the stock.
2
Rub the chicken with the remaining oil, the rosemary and salt. Sit it on top of the potatoes, skin side up.
3
Roast for 50 minutes, until the potatoes are tender and the chicken skin is crisp.
50 min
4
Check the chicken is cooked through with no pink and the juices run clear. Rest for 5 minutes and serve from the tin.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.