Here’s a flavorful and hearty recipe for Garlic Roasted Chicken and Potatoes. This one-pan meal is perfect for an easy, comforting dinner with crispy chicken and golden, tender potatoes.
Ingredients:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 1/2 pounds baby potatoes, halved (or quartered if large)
- 4 tablespoons olive oil (divided)
- 6 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 lemon, cut into wedges (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Season the Chicken:
- Pat the chicken thighs dry with paper towels to help the skin crisp up.
- In a small bowl, mix 2 tablespoons of olive oil, minced garlic, rosemary, thyme, paprika, garlic powder, salt, and pepper.
- Rub the seasoning mixture all over the chicken thighs, making sure to get some under the skin as well.
3. Prepare the Potatoes:
- In a large bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, pepper, and a little extra rosemary and thyme if desired.
4. Assemble the Dish:
- Place the seasoned chicken thighs on a large baking sheet or roasting pan, skin-side up.
- Arrange the potatoes around the chicken, ensuring they’re in a single layer for even roasting.
5. Roast the Chicken and Potatoes:
- Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the skin is crispy.
- Stir the potatoes halfway through to ensure they brown evenly.
6. Broil for Extra Crispiness (Optional):
- For extra crispy skin and potatoes, switch the oven to broil for the last 2-3 minutes. Keep an eye on them to avoid burning.
7. Serve:
- Remove the chicken and potatoes from the oven and let them rest for a few minutes.
- Serve with lemon wedges for a burst of freshness and sprinkle chopped parsley on top for garnish.
Tips:
- Vegetable Additions: Add carrots, onions, or Brussels sprouts to the roasting pan for more veggies.
- Chicken Cuts: You can use any cut of chicken, but bone-in, skin-on thighs or drumsticks provide the most flavor and crispy skin.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispiness.
This Garlic Roasted Chicken and Potatoes is a simple yet flavorful meal that’s perfect for a busy weeknight or a Sunday dinner!
