Description
A hearty, one-pan meal featuring juicy chicken thighs, golden baby potatoes, and aromatic herbs. Perfect for busy nights, this dish delivers big flavor with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
3 tablespoons olive oil
5 garlic cloves, minced
1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
1 tablespoon fresh thyme, chopped (or 1 tsp dried)
1 teaspoon smoked paprika
Salt and black pepper, to taste
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, lemon juice, salt, and pepper.
- Add chicken thighs and halved baby potatoes to the bowl and toss to coat evenly.
- Transfer the mixture to a large baking dish or sheet pan, placing chicken skin-side up.
- Bake for 40 to 45 minutes, until chicken is fully cooked and potatoes are tender.
- For crispier chicken skin, broil for an additional 3 to 5 minutes.
- Sprinkle chopped parsley on top before serving.
Notes
Swap chicken thighs for drumsticks or boneless thighs for quicker cooking.
Add red pepper flakes or cayenne for a spicier version.
Include carrots or green beans for extra vegetables.
Dried Italian seasoning can replace fresh herbs if needed.
Sweet potatoes or butternut squash are great substitutes for regular potatoes.
Store leftovers in the fridge for up to 3 days; reheat in the oven at 350°F for best texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
