Description
This oven-roasted chicken thighs and baby potatoes recipe features tender, juicy chicken with crispy skin and perfectly cooked potatoes infused with garlic, rosemary, thyme, and lemon flavors. A simple marinade and roasting method make for an easy yet flavorful one-pan meal, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
Potatoes
- 1 lb (450g) baby potatoes, halved
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure a hot roasting environment for crispy, golden chicken skin and perfectly cooked potatoes.
- Prepare Marinade: In a large bowl, mix minced garlic, olive oil, dried rosemary, dried thyme, paprika, salt, black pepper, lemon zest, and lemon juice to create a flavorful marinade.
- Marinate Chicken: Add the chicken thighs to the bowl and toss thoroughly to coat them evenly with the marinade. Allow the chicken to rest in the marinade for at least 15 minutes, so the flavors absorb well.
- Add Potatoes: In the same bowl with remaining marinade, add the halved baby potatoes and toss to coat them in the flavorful mixture.
- Arrange on Baking Tray: Transfer the marinated chicken thighs and coated potatoes onto a large baking tray. Place the chicken skin-side up, arranged neatly over the potatoes.
- Roast: Place the tray in the preheated oven and roast for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin turns golden brown and crisp.
- Baste Midway: Halfway through roasting, carefully baste the chicken with the juices accumulating in the tray to keep the meat moist and flavorful.
- Rest the Chicken: Once cooked, remove the tray from the oven and let the chicken rest for a few minutes to allow the juices to redistribute.
- Garnish and Serve: Sprinkle fresh chopped parsley over the chicken and potatoes before serving for a fresh, vibrant finish.
Notes
- Allowing the chicken to marinate for longer than 15 minutes, up to a few hours, will deepen flavor.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- You can swap baby potatoes for fingerling potatoes or small red potatoes if preferred.
- For extra crispiness, you can broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
