---
title: Rosemary-Crusted Chicken Thighs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/rosemary-crusted-chicken-thighs-5a2b089730a03b05f653ca82
servings: 4
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Easy
  - Comfort Food
  - Weeknight Dinner
rating: 4.0
rating_count: 2300
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/rosemary-crusted-chicken-thighs.avif"
---
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450°F. Strip and finely chop enough @rosemary{1%tbsp} leaves from stems to give you the measured amount; save remaining sprigs. Zest @lemon{1%unit} until you have 1 tsp zest, then cut into wedges. Pat @chicken thighs{4%pieces} dry with a paper towel. Season all over with salt and pepper.

Mix together @panko breadcrumbs{½%cup}, @parmesan cheese{2%tbsp}, lemon zest, chopped rosemary, and a drizzle of @olive oil{2%tbsp} in a #small bowl{}. Season with salt and pepper. Place chicken smooth side up on a lightly oiled #baking sheet{}. Spread 1 tsp @sour cream{½%cup} onto top of each thigh. Press panko mixture into sour cream to adhere.

Wrap @garlic{1%head} in #aluminum foil{}, sealing to make a pouch. Place on sheet with chicken. Bake in oven until chicken is no longer pink in center and crust is crisp, ~{20-25%minutes} total. Check on it after ~{10%minutes}. Meanwhile, cut @yukon gold potatoes{1%lb} into ½-inch cubes. Place in a #medium pot{} with a large pinch of salt and enough water to cover by 1 inch.

Bring potatoes to a boil. Cook until tender, ~{12-15%minutes}. While potatoes cook, halve @grape tomatoes{1%cup}. Once chicken has baked 10 minutes, add tomatoes to same sheet and toss with remaining rosemary sprigs, a drizzle of olive oil, and a pinch of salt and pepper. Continue baking until chicken is done and tomatoes burst, ~{10-15%minutes}.

Once potatoes are tender, reserve ¼ cup cooking liquid, then drain. Return potatoes to empty pot. Add remaining sour cream, reserved liquid, and 1 tbsp olive oil. Mash until mostly smooth, then season with salt and pepper. Once everything is done roasting in oven, carefully remove garlic from foil and roughly chop. Smash with the back of your knife into a paste. Add garlic to potatoes and mash to combine.

Divide potatoes between plates and top with tomatoes. Add chicken to plate and garnish with rosemary sprigs. Serve with lemon wedges on the side for squeezing over chicken.