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Rosemary-Crusted Chicken Thighs
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Rosemary-Crusted Chicken Thighs

Rosemary-Crusted Chicken Thighs

with Garlic Mashed Potatoes and Burst Tomatoes

Holy schnitzel! Chicken with a crispy crust and plenty of herbaceous flavor? You bet. These chicken thighs are given a thick layer of rosemary-spiked panko breadcrumbs, so you get crunch and incredible aromatics with every bite. That amazingness isn’t limited to the meat, either: on the side, you’ve got potatoes mashed with soft-roasted garlic and tomatoes baked until they’re tender and impossibly juicy.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes


serving amount

¼ ounce


1 unit


12 ounce

Chicken Thighs

½ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

2 clove


12 ounce

Yukon Gold Potatoes

10 ounce

Grape Tomatoes

Not included in your delivery

6 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat25 g
Saturated Fat14 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber9 g
Protein37 g
Cholesterol170 mg
Sodium370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Small Bowl
Aluminum Foil
Potato Masher


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Strip and finely chop enough rosemary leaves from stems to give you 1 TBSP; save remaining sprigs. Zest lemon until you have 1 tsp zest, then cut into wedges. Pat chicken dry with a paper towel. Season all over with salt and pepper.

Crust Chicken

Mix together panko, Parmesan, lemon zest, chopped rosemary, and a drizzle of olive oil 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 (we sent more) onto top of one thigh. Repeat with other thighs. Press panko mixture into sour cream to adhere.

Bake Chicken

Wrap garlic 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 (we’ll check on it after 10 minutes). Meanwhile, cut potatoes into ½-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover by 1 inch.

Boil Potatoes and Bake Tomatoes

Bring potatoes to a boil. Cook until tender, 12-15 minutes. While potatoes cook, halve tomatoes. 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.

Mash Potatoes

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.

Finish and Serve

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.