Description
This Roasted Chicken and Potatoes recipe is a delicious and easy one-pan meal that’s perfect for any night of the week. Tender chicken thighs, flavorful baby potatoes, and aromatic herbs come together to create a hearty and satisfying dish that the whole family will love.
Ingredients
Scale
For the Chicken and Potatoes:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 1 1/2 lbs baby potatoes (halved)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- juice of 1 lemon
For Garnish:
- fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 400°F and lightly grease a large baking dish or sheet pan.
- Prepare the chicken and potatoes: In a large bowl, combine olive oil, garlic, paprika, thyme, rosemary, oregano, salt, pepper, and lemon juice. Add chicken thighs and potatoes, tossing until evenly coated.
- Bake: Arrange chicken and potatoes in a single layer in the baking dish, placing chicken skin-side up. Roast for 40–45 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are golden and tender.
- Optional step: If desired, broil for 2–3 minutes for extra crispy skin. Garnish with fresh parsley before serving.
Notes
- You can add carrots, onions, or Brussels sprouts to the pan for more vegetables.
- Use boneless chicken if preferred—reduce cooking time to 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 460
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
