Chicken with Red Potatoes
Indulge in the comforting flavors of our Chicken with Red Potatoes, a one-pan meal that's as easy to prepare as it is delicious. Juicy, bone-in chicken thighs with crispy, golden skin are perfectly roasted alongside tender red potatoes and caramelized onions, all seasoned with a fragrant blend of garlic, paprika, thyme, and rosemary. A splash of chicken broth infuses the vegetables with rich flavor, while a quick broil at the end ensures beautifully crispy skin. Ready in under an hour, this hearty dish is perfect for weeknight dinners or casual gatherings. Garnish with fresh parsley for a pop of color and serve hot for a balanced, savory meal that everyone will love.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 pounds Red potatoes
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 medium Onion (sliced)
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rinse and dry the chicken thighs with paper towels. Trim any excess fat but leave the skin intact for crispiness.
Wash the red potatoes and cut them into bite-sized quarters. Set aside.
In a large mixing bowl, combine olive oil, minced garlic, paprika, dried thyme, dried rosemary, salt, and black pepper to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Remove the chicken from the bowl. Add the red potatoes and sliced onion to the remaining mixture in the bowl, tossing to evenly coat them as well.
In a large ovenproof skillet or baking dish, arrange the seasoned red potatoes and onion in a single layer. Pour the chicken broth over the vegetables.
Place the chicken thighs on top of the potato mixture, skin side up.
Bake in the preheated oven for 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
If desired, broil the dish for an additional 2–3 minutes for extra crispy chicken skin.
Remove from the oven, let rest for 5 minutes, and garnish with freshly chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.0 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 4354 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.
