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Chicken Thigh And Potato Recipe

One-Pan Roasted Chicken Thighs and Potatoes Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 1/2 lb baby yellow potatoes, halved
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 garlic cloves, minced
  • 1 tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Lemon wedges and chopped parsley, for serving

Method
 

  1. In a small bowl, whisk 1 tbsp olive oil, lemon juice, garlic, rosemary, thyme, 1 tsp salt, and 1/2 tsp pepper. Pat chicken dry and rub mixture all over. On a rimmed baking sheet, toss potatoes with remaining 2 tbsp oil and a generous pinch of salt and pepper, then spread cut side down.
  2. Arrange the seasoned chicken thighs, skin side up, on the pan with the potatoes, giving each piece space.
  3. Roast in the lower third of a 425°F (220°C) oven for 35 to 40 minutes, until chicken skin is deep golden and potatoes are tender.
  4. If needed, broil for 2 to 3 minutes to crisp the skin further, keeping the pan in the lower third.
  5. Squeeze fresh lemon over everything, scatter parsley, and serve hot from the pan.

Notes

If you use boneless thighs, start checking them at 25 minutes. A meat thermometer is the most reliable way to know when the chicken is done, aim for 165°F (74°C) in the thickest part. For extra-crispy skin, dry the thighs an hour ahead and leave them uncovered in the fridge.