Description
Chicken Thighs and Potatoes is a simple, hearty dish where juicy, seasoned chicken thighs are roasted to perfection alongside tender, golden potatoes — an easy one-pan meal ideal for busy weeknights.
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a large bowl, combine olive oil, garlic, paprika, thyme, rosemary, salt, pepper, and lemon juice.
- Add chicken thighs and potatoes to the bowl. Toss well to coat evenly in the seasoning mixture.
- Arrange chicken thighs skin-side up on the prepared pan, and spread the potatoes around them in a single layer.
- Roast for 40–45 minutes, or until chicken is golden and cooked through (internal temperature 165°F/74°C) and potatoes are fork-tender.
- Broil for 2–3 minutes at the end for extra crispy skin, if desired.
- Garnish with chopped parsley and serve hot.
Notes
- Use Yukon gold or red potatoes for the best texture and flavor.
- Optional: add carrots or green beans for a full one-pan meal.
- Pat chicken skin dry before roasting for crispier results.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg