Description
A delicious, one-pan chicken potato bake featuring juicy chicken thighs, crispy Yukon Gold potatoes, and fresh aromatic herbs.
Ingredients
2 lbs chicken thighs, bone-in and skin-on
1.5 lbs Yukon Gold potatoes, cubed
3 tablespoons olive oil
4 cloves garlic, minced
2 sprigs fresh rosemary, chopped
4 sprigs fresh thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1 lemon, sliced into rounds
Instructions
Step 1: Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet or roasting pan.
Step 2: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, half the minced garlic, rosemary, salt, and pepper.
Step 3: Spread the potatoes in an even layer on the baking sheet, leaving space for the chicken.
Step 4: Pat the chicken thighs dry with paper towels and rub them with the remaining olive oil and garlic. Season with extra salt and pepper.
Step 5: Place the chicken thighs among the potatoes and top with fresh thyme sprigs and lemon slices.
Step 6: Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.
Step 7: Remove from the oven and let the chicken potato bake rest for 5 minutes before serving.
Notes
For the best results, use bone-in thighs to ensure the chicken potato bake stays moist during the high-heat roasting process.
- Prep Time: PT15M
- Cook Time: PT45M
- Category: Chicken
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg
