Quick Roast Chicken with Potatoes
Elevate your weeknight dinner routine with this Quick Roast Chicken with Potatoes, a one-pan wonder that's as effortless as it is delicious. Featuring juicy, bone-in, skin-on chicken thighs and golden baby potatoes, this recipe comes together in just under an hour, including 15 minutes of easy prep time. A vibrant blend of garlic, fresh rosemary, and smoky paprika infuses every bite with mouthwatering flavor, while a hint of fresh lemon brightens the dish to perfection. Perfectly roasted for tender, juicy meat and crispy skin, this sheet pan recipe offers minimal cleanup and maximum satisfaction. Ideal for busy evenings or casual family gatherings, this dish is a hearty, wholesome meal tailored for weeknight ease without sacrificing flavor.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 500 grams baby potatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 piece lemon, cut into wedges
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half of the minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Arrange them in a single layer on one side of the prepared baking sheet.
Pat the chicken thighs dry with paper towels and season each piece with 1 teaspoon of salt, 0.25 teaspoon of black pepper, and the paprika.
In the same mixing bowl, combine 1 tablespoon of olive oil, remaining minced garlic, and chopped rosemary. Rub this mixture evenly over the chicken thighs.
Place the chicken thighs skin-side up on the other side of the baking sheet, ensuring they do not touch the potatoes.
Roast in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are golden and tender.
Optional: For extra crispy chicken skin, broil the pan on high for 2-3 minutes at the end of the cooking time, keeping a close eye to avoid burning.
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Serve the roasted chicken with the potatoes and lemon wedges on the side. Squeeze fresh lemon juice over the top for a bright finish.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.8 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 797 mg | 17% | |
*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.
