Garlic Herb Roasted Chicken and Potatoes
Garlic Herb Roasted Chicken and Potatoes
Ingredients
For the Roasted Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, juiced (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, paprika, onion powder, salt, and freshly ground black pepper. If using, add the fresh lemon juice.
⏱️ 5 min
- 3
Add the trimmed chicken thighs and 1-inch potato chunks to the bowl with the seasoning mixture. Toss everything together thoroughly, ensuring all chicken and potato pieces are evenly coated.
⏱️ 5 min
- 4
Arrange the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this allows for proper roasting and browning.
⏱️ 2 min
- 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Remove the baking sheet from the oven, carefully flip the chicken thighs and potatoes, and return to the oven for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
⏱️ 20 min•🌡️ 400
- 7
Once cooked, remove from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Chicken and Potatoes
Ingredients
For the Roasted Chicken and Potatoes
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 1/4 cup olive oil
- 4 garlic, cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, juiced (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine the olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, paprika, onion powder, salt, and freshly ground black pepper. If using, add the fresh lemon juice.
⏱️ 5 min - 3
Add the trimmed chicken thighs and 1-inch potato chunks to the bowl with the seasoning mixture. Toss everything together thoroughly, ensuring all chicken and potato pieces are evenly coated.
⏱️ 5 min - 4
Arrange the seasoned chicken and potatoes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan, as this allows for proper roasting and browning.
⏱️ 2 min - 5
Roast in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Remove the baking sheet from the oven, carefully flip the chicken thighs and potatoes, and return to the oven for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden brown.
⏱️ 20 min•🌡️ 400 - 7
Once cooked, remove from the oven. Garnish with fresh chopped parsley before serving immediately.
⏱️ 3 min