Chicken and Red Potatoes
Elevate your weeknight dinner routine with this hearty and flavorful Chicken and Red Potatoes recipe. Featuring tender, juicy bone-in chicken thighs paired with perfectly roasted red potatoes, this dish is seasoned with a mouthwatering blend of garlic, fresh rosemary, paprika, and thyme. With just 15 minutes of prep and one baking sheet, this oven-roasted meal strikes the perfect balance between simplicity and gourmet appeal. The crispy golden skin of the chicken and the buttery, caramelized potatoes are finished with a squeeze of fresh lemon for a bright, zesty touch. Perfect for busy evenings yet elegant enough for guests, this crowd-pleaser is a must-try for anyone craving a wholesome, satisfying dinner. Keywords: chicken and red potatoes, roasted chicken thighs, easy sheet pan dinners, garlic and rosemary chicken, oven-roasted potatoes.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 pounds red potatoes
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 piece lemon, sliced into wedges
Instructions
Preheat your oven to 400°F (200°C).
Wash the red potatoes thoroughly and cut them into quarters. If the potatoes are small, you can simply halve them.
In a large mixing bowl, combine the red potatoes with 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of chopped rosemary, 0.75 teaspoons of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of paprika. Toss well to coat the potatoes evenly.
Nestle the chicken thighs into the same bowl and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle the chicken with the remaining 0.75 teaspoons of salt, 0.5 teaspoons of paprika, 0.5 teaspoons of black pepper, and 1 teaspoon of thyme. Add the remaining minced garlic and rosemary. Toss gently to coat.
Transfer the seasoned chicken thighs and potatoes to a large baking sheet. Arrange the chicken thighs skin-side up, and spread the potatoes around them in a single layer.
Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Halfway through cooking, stir the potatoes for even browning.
Optional: For extra crispy skin on the chicken, broil on high for 2-3 minutes at the end, keeping a close eye to avoid burning.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Serve with fresh lemon wedges on the side for a bright and zesty finish.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 130.0 g | 47% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 9.7 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4373 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
