Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
- Add chicken thighs and potatoes to the bowl; toss to coat evenly.
- Arrange chicken and potatoes in a single layer on a baking sheet or in a large oven-safe skillet.
- Roast for 35-40 minutes, or until chicken is golden brown and cooked through (internal temperature reaches 165°F) and potatoes are tender.
- Let rest 5 minutes before serving.
Notes
For extra crispiness, broil for the last 2-3 minutes. Serve with a side salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 520
- Sugar: 2g
- Fat: 32g
- Carbohydrates: 24g
- Protein: 35g