Ah, classic chicken thighs and potatoes—comfort food done right! Here’s a flavorful, easy-to-follow recipe that gives crispy-skinned chicken with tender, roasted potatoes.
Roasted Chicken Thighs and Potatoes
Ingredients (serves 4):
- 4–6 bone-in, skin-on chicken thighs
- 600g (about 1 lb) baby potatoes, halved or quartered
- 2–3 tbsp olive oil
- 1 tsp garlic powder or 2 garlic cloves, minced
- 1 tsp paprika (smoked or sweet)
- 1 tsp dried rosemary or thyme (or a mix)
- Salt and black pepper, to taste
- Optional: 1 tbsp lemon juice or zest for brightness
Instructions:
1. Preheat oven:
- 200°C (400°F).
2. Prepare the chicken and potatoes:
- Pat chicken thighs dry and season with salt, pepper, paprika, and garlic.
- Toss potatoes in olive oil, salt, pepper, and herbs.
3. Arrange on a baking sheet or roasting pan:
- Place chicken thighs skin-side up on a baking sheet.
- Spread potatoes around the chicken, keeping them in a single layer for even roasting.
4. Roast:
- Bake for 35–45 minutes until chicken reaches an internal temperature of 75°C (165°F) and skin is golden and crispy.
- Optional: Flip potatoes halfway through for extra browning.
5. Finish (optional):
- Squeeze fresh lemon juice over chicken and potatoes for brightness.
- Garnish with chopped parsley.
💡 Tips:
- For extra flavor, add whole garlic cloves or halved onions to the pan.
- You can swap baby potatoes for sweet potatoes or a mix for variety.
- Make it a one-pan meal by adding carrots, bell peppers, or green beans in the last 15 minutes of roasting.
If you want, I can also give a quick stovetop-to-oven method that sears the chicken first for crisp skin and then finishes with potatoes in the same pan—super flavorful and almost no cleanup.
Do you want me to show that method?
