Ingredients
Scale
- 1.5 lb bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small onion, quartered
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp paprika
- Salt and black pepper to taste
- 2 tbsp lemon juice or chicken broth
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Toss potatoes with 1 tablespoon olive oil, salt, and pepper; spread on a sheet pan.
- Season chicken with salt, pepper, paprika, thyme, and rosemary; place on the pan.
- Drizzle remaining oil, scatter garlic and onion around the pan.
- Bake 25-30 minutes until chicken reaches 165°F and potatoes are tender.
- Rest 5 minutes, squeeze lemon juice, garnish with parsley.
Notes
- For crisper potatoes, blast with 450°F for last 5 minutes.
- Can substitute boneless chicken breasts; adjust cooking time to 20-25 minutes.
- Serve with a simple green salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 135 mg
