One-Pan Chicken Thighs and Potatoes
Juicy chicken thighs and golden baby potatoes roasted with garlic, rosemary, thyme, and paprika for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lbs)
2 lbs baby potatoes, halved
4 tbsp olive oil, divided
6 cloves garlic, minced
2 tsp dried rosemary
2 tsp dried thyme
2 tsp paprika
1 tsp garlic powder
Salt and black pepper, to taste
Fresh parsley, chopped
Lemon wedges, for serving
Instructions
1. Preheat oven to 425°F.
2. Season potatoes with oil, garlic, rosemary, thyme, salt, and pepper.
3. Place potatoes on a baking sheet.
4. Pat chicken dry and season with oil, garlic, herbs, paprika, garlic powder, salt, and pepper.
5. Arrange chicken skin-side up with potatoes.
6. Roast 40–45 minutes, stirring potatoes halfway.
7. Cook chicken to 175°F for best texture.
8. Rest 5 minutes.
9. Garnish with parsley and serve with lemon.
Notes
Keep chicken skin uncovered for crispiness.
Do not overcrowd the pan.
Use an instant-read thermometer for doneness.
Store leftovers refrigerated for 3–4 days.
Find it online: https://elitesrecipes.com/one-pan-chicken-thighs-and-potatoes/