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 quartered
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 teaspoon thyme
1 teaspoon paprika
Salt and pepper, to taste
Juice 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.
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