Description
A rustic and flavorful one-pan meal featuring crispy skin-on chicken thighs and herb-roasted baby potatoes.
Ingredients
1.5 lbs bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Instructions
Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, mix olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
Step 3: Toss halved potatoes in the mixture and spread on a large rimmed sheet pan.
Step 4: Pat chicken dry and coat with the remaining oil mixture, then place among potatoes.
Step 5: Roast for 40-45 minutes until chicken reaches 165°F and potatoes are golden.
Step 6: Let rest for 5 minutes before serving.
Notes
Ensure potatoes are cut to a uniform size for even cooking. For extra flavor, add halved shallots or lemon wedges to the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1 cup potatoes
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
