Crispy, juicy chicken with golden, herbed potatoes β all roasted to perfection in one pan!
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π Ingredients:
- 6 chicken thighs (bone-in, skin-on for best flavor and crispiness)
- 800g (1.75 lbs) baby potatoes, halved or quartered
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Juice of 1 lemon (optional, for a zesty finish)
π©βπ³ Instructions:
- Preheat oven to 400Β°F (200Β°C).
- Prep potatoes:
In a large mixing bowl, toss the halved potatoes with 1Β½ tablespoons of olive oil, half the minced garlic, rosemary, thyme, paprika, salt, and pepper. - Prep chicken thighs:
Pat the chicken dry with paper towels. Rub with the remaining olive oil, garlic, and season well with salt, pepper, and a pinch of paprika. - Assemble on baking tray:
Arrange the potatoes in a single layer on a large baking sheet or roasting pan. Nestle the chicken thighs skin-side up among the potatoes. - Bake for 40β45 minutes, or until the chicken is golden, crisp, and cooked through (internal temp: 165Β°F / 74Β°C), and the potatoes are tender.
- Optional finish:
Squeeze lemon juice over the dish just before serving for a burst of freshness.
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π Optional Add-ins:
- Add chunks of carrots or onions for extra veggies.
- Sprinkle Parmesan cheese on the potatoes in the last 10 minutes.
- Swap rosemary for oregano or Italian seasoning for variety.
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