Description
A simple and satisfying one-pan meal featuring juicy garlic-roasted chicken and tender baby potatoes, seasoned with herbs and baked to perfection.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 1 1/2 lbs baby potatoes, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, salt, pepper, thyme, rosemary, paprika, and lemon juice.
- Add chicken thighs and baby potatoes to the bowl and toss until everything is well coated.
- Place chicken and potatoes on a large baking sheet or roasting pan in a single layer.
- Roast for 40–45 minutes, or until the chicken is golden and cooked through (internal temperature of 165°F/74°C) and potatoes are tender.
- If desired, broil for an additional 2–3 minutes to crisp the skin.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- For extra flavor, marinate the chicken for a few hours or overnight.
- You can substitute chicken thighs with drumsticks or breasts, adjusting cooking time as needed.
- Add carrots or Brussels sprouts for more variety.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg