Description
Simple Chicken and Baby Potatoes is an easy one-pan dinner with juicy chicken thighs, tender baby potatoes, rosemary, garlic, and smoky paprika. Everything roasts together for a comforting family meal with minimal preparation.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil, for chicken
- 1 teaspoon garlic powder, for chicken
- 1/2 teaspoon dried rosemary, for chicken
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds baby potatoes, washed and halved
- 2 tablespoons olive oil, for potatoes
- 1 teaspoon garlic powder, for potatoes
- 1/2 teaspoon dried rosemary, for potatoes
- 1/2 teaspoon salt, for potatoes
- 1/4 teaspoon freshly ground black pepper, for potatoes
- 2 tablespoons fresh parsley, finely chopped
- Lemon wedges, optional
- Up to 1/2 cup chicken broth, optional
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon dried thyme, optional
Instructions
1. Preheat the oven to 425°F (220°C). Lightly grease a large roasting pan or rimmed baking sheet.
2. Pat the chicken thighs thoroughly dry. Coat them with 1 tablespoon olive oil, garlic powder, rosemary, smoked paprika, salt, and black pepper.
3. Place the halved baby potatoes in a bowl. Toss with 2 tablespoons olive oil, garlic powder, rosemary, salt, and black pepper.
4. Spread the potatoes across the roasting pan in a single layer. Arrange the chicken thighs among them with the skin facing upward. Add about 1/4 cup chicken broth around the potatoes if desired.
5. Roast for 35-40 minutes. About halfway through cooking, spoon some pan juices over the potatoes and turn them as needed for even browning.
6. Check the thickest part of each chicken thigh with a meat thermometer without touching the bone. Cook until the chicken reaches 165°F (74°C) and the potatoes feel fork-tender.
7. For extra-crispy skin, broil the chicken for 1-2 minutes while watching it carefully.
8. Remove the pan from the oven and rest the chicken for about 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges if desired.
Notes
- Dry the chicken thoroughly before seasoning to encourage crisp skin.
- Choose similarly sized baby potatoes so they cook evenly.
- Arrange the potatoes in a single layer and place their cut sides down for better browning.
- Boneless chicken thighs cook faster, so begin checking their temperature earlier.
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat leftovers at 350°F (175°C) until thoroughly heated.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 510
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 29 g