Chicken Thighs and Potatoes
Chicken Thighs and Potatoes is a hearty, one-pan meal where juicy, seasoned chicken thighs are roasted alongside crispy, golden potatoes for a simple and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
- In a large bowl, toss the potatoes with 1 1/2 tablespoons of olive oil, half the minced garlic, salt, pepper, and half the herbs.
- Season the chicken thighs with salt, pepper, paprika, and the remaining herbs and garlic. Drizzle with the remaining olive oil and rub evenly.
- Arrange the chicken thighs skin-side up on the baking dish and scatter the potatoes around them.
- Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
- Broil for an additional 2-3 minutes if you want extra crispy skin.
- Garnish with chopped parsley and serve hot.
Notes
- Use Yukon Gold or red potatoes for the best texture.
- Optional: Add vegetables like carrots or green beans during the last 20 minutes of baking.
- Pat chicken skin dry before seasoning for crispier results.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 170mg
Find it online: https://ukfinda.com/chicken-thighs-and-potatoes/