Succulent Baked Chicken
Indulge in the ultimate comfort of homemade "Succulent Baked Chicken," a dish that combines juicy, golden-crispy chicken thighs with tender, flavorful roasted vegetables. This easy, one-pan recipe is perfect for a hassle-free dinner, featuring bone-in, skin-on chicken thighs coated in a zesty marinade of olive oil, garlic, lemon juice, and fragrant herbs like oregano and rosemary. The addition of baby potatoes and sweet carrot sticks creates a complete and satisfying meal that’s roasted to perfection in under an hour. Not only is this dish bursting with mouthwatering aromas and flavors, but it’s also a breeze to prepare, making it ideal for weeknight dinners or weekend gatherings. Serve it hot, and let the irresistible aroma of rosemary and paprika captivate your senses!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 pieces fresh rosemary sprigs
- 500 grams baby potatoes, halved
- 3 pieces carrots, cut into sticks
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, paprika, salt, and black pepper.
Pat the chicken thighs dry with paper towels, then rub the spice mixture evenly over the chicken, ensuring it goes under the skin for maximum flavor.
On a large baking sheet or roasting pan, arrange the chicken thighs skin-side up. Scatter the baby potatoes and carrots around the chicken.
Drizzle a bit of olive oil over the vegetables and toss lightly to coat them in the leftover spice marinade.
Place the rosemary sprigs on top of the chicken and vegetables for added aroma.
Bake in the preheated oven for 50–55 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden and crispy.
Allow the chicken to rest for 5 minutes before serving to lock in the juices.
Serve warm with the roasted vegetables and enjoy your succulent baked chicken!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 631 mg | 27% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 1031 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.
