World Series Chicken and New Potatoes
Get ready to elevate your dinner game with the irresistible World Series Chicken and New Potatoes—a one-pan wonder that's both hearty and bursting with flavor! Succulent, bone-in chicken thighs are tossed in a fragrant blend of olive oil, garlic, paprika, and fresh herbs, then roasted alongside tender new potatoes to perfection. Brightened with zesty lemon slices and enriched with a buttery chicken broth drizzle, this dish combines crispy golden skin, juicy bites, and melt-in-your-mouth potatoes. With just 15 minutes of prep time, it’s a home run for busy weeknights or celebratory gatherings. Serve it straight from the sizzling skillet, garnished with the savory pan juices, for an effortless yet impressive meal. Perfect for fans of roasted chicken recipes, easy family meals, and flavorful comfort food!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 1.5 pounds New potatoes
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 1 large Lemon, sliced
- 0.5 cup Chicken broth
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 400°F (200°C).
Rinse the new potatoes and halve any larger ones so all pieces are similar in size.
In a large mixing bowl, combine olive oil, garlic, rosemary, thyme, paprika, salt, and black pepper. Mix well to create the seasoning mixture.
Toss the chicken thighs in the seasoning mixture, ensuring they are well coated. Remove the chicken and set it aside on a plate.
Add the potatoes to the same bowl with the remaining seasoning and toss to coat evenly.
In a large ovenproof skillet or roasting pan, arrange the chicken thighs skin-side up. Place the seasoned potatoes around the chicken.
Tuck the lemon slices amongst the chicken and potatoes for added flavor. Pour the chicken broth around the edges of the pan.
Drizzle the melted butter over the chicken for a crisp, golden finish.
Place the pan in the preheated oven and roast for approximately 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
During the last 5 minutes of cooking, you can turn the broiler on high to crisp up the chicken skin, watching carefully to prevent burning.
Remove the skillet from the oven and let it rest for 5 minutes before serving.
Serve warm with a spoonful of the pan juices drizzled over the chicken and potatoes.
Nutrition Facts
Calories |
3206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4600 mg | 200% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.9 g | ||
| Protein | 217.4 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5329 mg | 113% | |
*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.
