Rustic Chicken and Roasted Potatoes
Savor the comforting flavors of this Rustic Chicken and Roasted Potatoes recipe, a one-pan wonder that's perfect for weeknight dinners or casual gatherings. Juicy, golden-brown chicken thighs pair beautifully with crispy baby potatoes, all roasted together with aromatic garlic, fresh rosemary, and thyme for a flavor-packed dish. A quick sear on the chicken locks in flavor, while lemon slices add a bright, zesty touch as everything bakes to perfection in the oven. Ready in just over an hour, this meal is as simple as it is satisfying, with minimal cleanup thanks to its single-pan preparation. Garnish with fresh parsley for a burst of color and freshness, and enjoy a hearty, rustic dish that's sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 lbs Baby potatoes (or small Yukon Gold potatoes)
- 3 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 2 tsp Fresh rosemary, chopped
- 2 tsp Fresh thyme, chopped
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 1 piece Lemon, sliced
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Rinse the baby potatoes and cut them in half. If using larger potatoes, chop them into evenly sized chunks. Place them in a large mixing bowl.
Add 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of chopped rosemary, 1 teaspoon of chopped thyme, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper to the potatoes. Toss well to evenly coat.
Pat the chicken thighs dry with paper towels and season both sides with the remaining salt, paprika, and black pepper.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 3-4 minutes, until golden brown. Flip and sear the other side for 2 minutes.
Remove the skillet from heat. Arrange the seared chicken thighs on the prepared baking sheet, skin-side up.
Scatter the seasoned potatoes around the chicken thighs, ensuring they are in a single layer for even cooking.
Add the remaining minced garlic, rosemary, thyme, and lemon slices on top of the chicken and potatoes for extra flavor.
Roast in the preheated oven for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 2.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1014 mg | 22% | |
*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.
