Description
Indulge in this simple yet flavorful Chicken and Potatoes Recipe that combines crispy, oven-roasted chicken thighs with perfectly seasoned, golden potatoes. This easy-to-make dish uses basic ingredients like olive oil, garlic, paprika, and fresh herbs to elevate the flavors, making it a wholesome meal that’s as delicious as it is nutritious. Whether you’re cooking for a family gathering or need a fuss-free weeknight dinner, this recipe is sure to satisfy.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or substitute with boneless chicken breasts)
- 4 medium Yukon Gold or Russet potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked or regular)
- 1 teaspoon dried thyme or rosemary (optional)
- Salt and pepper to taste
- Lemon wedges (optional, for serving)
- Fresh parsley or rosemary for garnish (optional)
Instructions
- Preheat the oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easier cleanup. - Prepare the chicken
Pat the chicken thighs dry with paper towels. This step is important for getting crispy skin. In a large bowl, toss the chicken thighs with olive oil, garlic powder, paprika, salt, pepper, and dried thyme or rosemary (if using). Rub the seasoning thoroughly on the chicken to ensure even coating. - Prepare the potatoes
In another bowl, toss the quartered potatoes with olive oil, salt, pepper, and any remaining herbs you’d like. Make sure the potatoes are evenly coated with oil and seasoning. - Arrange on the baking sheet
Place the seasoned chicken thighs skin-side up on the prepared baking sheet. Arrange the potatoes around the chicken, making sure not to overcrowd the pan. This ensures even roasting. - Roast in the oven
Roast the chicken and potatoes in the preheated oven for 35-40 minutes, or until the chicken is golden brown and crispy, and the potatoes are tender and golden. The chicken should reach an internal temperature of 165°F (74°C). For extra crispiness, you can broil the chicken and potatoes for the last 2-3 minutes, watching carefully to prevent burning. - Rest and serve
Remove the chicken and potatoes from the oven and let the chicken rest for 5 minutes before serving. Squeeze fresh lemon juice over the top for added brightness, and garnish with chopped parsley or rosemary if desired. - Enjoy!
Serve the chicken and potatoes with your favorite sides or sauces. For a complete meal, consider pairing it with a light green salad or roasted vegetables.
Notes
- For extra crispy chicken skin, make sure the chicken is thoroughly dried before seasoning.
- Yukon Gold or Russet potatoes work best for roasting, but you can also try using sweet potatoes for a different flavor.
- You can adjust the seasoning to your liking—add more garlic powder, or try different herbs like thyme, oregano, or even rosemary.
- If you want to speed up the cooking process, try parboiling the potatoes for 5-7 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg