Chicken Thighs and Potatoes
A one-pan meal of juicy chicken thighs and golden potatoes, roasted with herbs and citrus for maximum flavor and minimal cleanup.
Equipment
- Mixing bowls
- Baking dish
- - Knife & cutting board
- - Tongs or spoon for mixing
Ingredients
- - 6 bone-in skin-on chicken thighs
- - 1½ lbs baby potatoes halved
- - 3 tbsp olive oil
- - 4 garlic cloves minced
- - 1 tbsp lemon juice
- - 1 tbsp fresh rosemary chopped
- - 1 tsp dried thyme
- - 1 tsp paprika
- - Salt & black pepper to taste
- - Lemon slices for garnish
- - Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, whisk olive oil, garlic, lemon juice, rosemary, thyme, paprika, salt, and pepper.
- Add chicken and toss to coat. Marinate 30 mins (optional).
- Toss potatoes with olive oil, salt, and pepper.
- Arrange chicken skin-side up in a baking dish. Scatter potatoes around.
- Bake 45–50 mins until chicken is cooked and skin is crispy.
- Rest 10 mins. Garnish with lemon slices and parsley. Serve.
Notes
- Marinate chicken for deeper flavor
- Reheat in oven to maintain crispness
- Add seasonal veggies for variety
- Reheat in oven to maintain crispness
- Add seasonal veggies for variety