Easy Chicken and Garlic Potatoes
Transform your weeknight dinners with this irresistibly simple and flavorful recipe for Easy Chicken and Garlic Potatoes! Juicy, golden-brown chicken thighs pair perfectly with crispy, herb-infused baby potatoes, roasted together on a single baking sheet for a fuss-free meal that's big on flavor. This dish features aromatic hints of fresh rosemary, paprika, and minced garlic, while a garnish of fresh parsley and a squeeze of lemon bring a zesty brightness to every bite. With just 10 minutes of prep time and 40 minutes in the oven, this one-pan wonder is perfect for busy evenings or casual entertaining. Treat your family to a comforting, wholesome dinner with minimal cleanup—it's everything you crave in a hearty yet simple chicken and potato recipe!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 lb Baby potatoes
- 4 cloves Garlic cloves (minced)
- 3 tbsp Olive oil
- 1 tbsp Fresh rosemary (chopped)
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Lemon (sliced into wedges for serving)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and cut them in half. If they're small, leave them whole.
In a large mixing bowl, combine the potatoes with 2 tablespoons of olive oil, half of the minced garlic, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped rosemary. Toss to coat evenly.
Place the seasoned potatoes on one side of a large baking sheet, ensuring they are in a single layer for even cooking.
Pat the chicken thighs dry with paper towels. Season both sides with paprika, the remaining salt (1/2 teaspoon), and black pepper (1/4 teaspoon).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs, skin-side down, for about 3-4 minutes until the skin is golden and crispy.
Flip the chicken thighs and sear the other side for 2 minutes. Transfer the seared chicken to the other side of the baking sheet, skin-side up.
Sprinkle the remaining minced garlic over the chicken and potatoes.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 1.7 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 767 mg | 16% | |
*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.
