Garlic Herb Roasted Chicken with Potatoes
Garlic Herb Roasted Chicken with Potatoes
Ingredients
For the Roasted Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, cut into wedges, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the cut potatoes, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet.
⏱️ 5 min
- 3
In the same bowl (no need to wash), combine the remaining 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Mix well to create a fragrant herb oil.
⏱️ 3 min
- 4
Pat the chicken thighs dry with paper towels. Add the chicken to the bowl with the herb oil mixture and toss to thoroughly coat each piece. Place the chicken thighs skin-side up on the other half of the baking sheet, alongside the potatoes.
⏱️ 5 min
- 5
Roast in the preheated oven for 25 minutes. After 25 minutes, carefully flip the potatoes and continue roasting for another 25-30 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F, and the potatoes are tender and golden brown.
⏱️ 50 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Chicken with Potatoes
Ingredients
For the Roasted Chicken and Potatoes
- 4 bone-in, skin-on chicken thighs
- 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 lemon, cut into wedges, for serving
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the cut potatoes, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly. Spread the seasoned potatoes in a single layer on one half of the prepared baking sheet.
⏱️ 5 min - 3
In the same bowl (no need to wash), combine the remaining 2 tablespoons of olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of black pepper. Mix well to create a fragrant herb oil.
⏱️ 3 min - 4
Pat the chicken thighs dry with paper towels. Add the chicken to the bowl with the herb oil mixture and toss to thoroughly coat each piece. Place the chicken thighs skin-side up on the other half of the baking sheet, alongside the potatoes.
⏱️ 5 min - 5
Roast in the preheated oven for 25 minutes. After 25 minutes, carefully flip the potatoes and continue roasting for another 25-30 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F, and the potatoes are tender and golden brown.
⏱️ 50 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with lemon wedges.
⏱️ 7 min