Description
This Roasted Chicken and Potatoes recipe is a simple, comforting, and flavorful one-pan meal perfect for an easy weeknight dinner. Tender, juicy chicken thighs are seasoned with garlic, rosemary, paprika, and lemon, then roasted alongside golden baby potatoes until everything is beautifully crisp and cooked to perfection.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
Vegetables
- 1 1/2 pounds baby potatoes, halved
Garnish
- Optional fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken and potatoes to achieve a crispy, golden finish.
- Prepare Marinade and Mix: In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, paprika, salt, black pepper, and lemon juice. Add the chicken thighs and halved baby potatoes to the bowl and toss thoroughly to coat all pieces evenly with this flavorful mixture.
- Arrange on Baking Sheet: Spread the chicken thighs skin-side up and the potatoes in a single layer on a large baking sheet or roasting pan, ensuring even spacing to promote even cooking and browning.
- Roast: Place the baking sheet in the oven and roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. This timing may vary slightly depending on your oven and the size of the chicken thighs.
- Broil for Crispiness: For an extra crispy skin, switch the oven to broil and cook the chicken for an additional 2–3 minutes at the end of the roasting time. Keep a close eye to prevent burning.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with freshly chopped parsley if desired, then serve hot alongside the roasted potatoes.
Notes
- Chicken thighs can be substituted with drumsticks or bone-in chicken breasts if preferred.
- Add extra vegetables like carrots or Brussels sprouts to the roasting pan for variety and nutrition.
- Line the baking sheet with parchment paper for an easier cleanup process.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 410
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
