Description
A simple and flavorful recipe for Roasted Chicken and Potatoes that makes for a delicious and satisfying meal. Tender chicken thighs with crispy skin roasted alongside seasoned baby potatoes, creating a hearty and comforting dish.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
For the Potatoes:
- 1 1/2 lbs baby potatoes (halved)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare potatoes: In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, half of the garlic powder, paprika, thyme, rosemary, salt, and pepper. Place the potatoes in a single layer on a large baking sheet.
- Season chicken: Pat the chicken thighs dry and rub them with the remaining olive oil, garlic powder, paprika, thyme, rosemary, salt, and pepper.
- Roast: Arrange the chicken thighs on top of the potatoes. Roast in the preheated oven for 40 to 45 minutes until chicken is cooked through and potatoes are tender.
- Finish: Remove from the oven, drizzle with lemon juice, and garnish with chopped parsley before serving.
Notes
- For crispier chicken skin, broil for the last 2 to 3 minutes.
- You can substitute chicken drumsticks or breasts, adjusting the cook time as needed.
- Add carrots or Brussels sprouts for more veggies.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 470
- Sugar: 2g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 115mg
