Description
Experience the delightful fusion of juicy chicken and crispy potatoes, all roasted together for a hassle-free, flavor-packed dinner that your family will love.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
- 2 tsp smoked paprika
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels to achieve crispy skin.
- In a large bowl, mix the chicken thighs with olive oil, salt, pepper, paprika, minced garlic, lemon juice, and chopped rosemary until well coated.
- Add the halved baby potatoes to the bowl and toss to combine.
- Arrange the seasoned chicken skin-side up on one side of a large baking sheet and place the potatoes on the other side without overcrowding.
- Roast in the preheated oven for 35-40 minutes until everything is golden brown and cooked through.
- Let rest for 5 minutes before serving. Garnish with additional rosemary or lemon zest if desired.
Notes
- For variation, swap baby potatoes with carrots or Brussels sprouts.
- Ensure even cooking by not overcrowding the pan.
- Sear chicken on the stovetop before roasting for an extra crispy texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with approximately ½ cup potatoes (250g)
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg