Crispy, juicy chicken with golden, herbed potatoes — all roasted to perfection in one pan!
🛒 Ingredients:6 chicken thighs (bone-in, skin-on for best flavor and crispiness)800g (1.75 lbs) baby potatoes, halved or quartered3 tablespoons olive oil4 cloves garlic, minced1 tablespoon fresh rosemary (or 1 teaspoon dried)1 teaspoon thyme1 teaspoon paprikaSalt and pepper, to tasteJuice of 1 lemon (optional, for a zesty finish)
👩🍳 Instructions:Preheat oven to 400°F (200°C).Prep potatoes:In a large mixing bowl, toss the halved potatoes with 1½ tablespoons of olive oil, half the minced garlic, rosemary, thyme, paprika, salt, and pepper.Prep chicken thighs:Pat the chicken dry with paper towels. Rub with the remaining olive oil, garlic, and season well with salt, pepper, and a pinch of paprika.Assemble on baking tray:Arrange the potatoes in a single layer on a large baking sheet or roasting pan. Nestle the chicken thighs skin-side up among the potatoes.Bake for 40–45 minutes, or until the chicken is golden, crisp, and cooked through (internal temp: 165°F / 74°C), and the potatoes are tender.Optional finish:Squeeze lemon juice over the dish just before serving for a burst of freshness.
🔁 Optional Add-ins:Add chunks of carrots or onions for extra veggies.Sprinkle Parmesan cheese on the potatoes in the last 10 minutes.Swap rosemary for oregano or Italian seasoning for variety.