Ingredients
- 4 Bone-in, skin-on chicken thighs
- 4 Yukon Gold or red potatoes, cut into even-sized pieces
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 4 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika (optional)
Instructions
- Prep Your Ingredients: Start with washing and cutting your potatoes into even-sized pieces. Pat your chicken thighs dry and place them in a large bowl.
- Season the Chicken: Drizzle olive oil, and season the chicken thighs generously with salt, pepper, minced garlic, and your chosen herbs. Get the seasoning under the skin for maximum flavor.
- Prepare the Potatoes: In a separate bowl, toss the potatoes with olive oil, salt, and a sprinkle of paprika for color. Add additional seasonings as preferred.
- Combine and Arrange: In a large roasting pan, spread the seasoned potatoes evenly. Nestle the chicken thighs on top, skin-side up, allowing juices to infuse the potatoes as they roast.
- Roast to Perfection: Preheat your oven to 425°F (220°C). Roast for about 40-45 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown. The potatoes should be fork-tender.
- Baste for Flavor: Halfway through cooking, baste the chicken thighs with the pan juices for juiciness.
- Rest Before Serving: Let the dish rest for 5-10 minutes after removing from the oven to redistribute juices.
Notes
Serve with a sprinkle of fresh herbs and enjoy with a side salad or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: None