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- 4 bone-in, skin-on chicken thighs - 1 lb baby potatoes, halved - 3 tablespoons olive oil, divided - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 4 cloves garlic, minced - 1 teaspoon paprika - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste When making roasted chicken thighs and potatoes, the right ingredients are key. The chicken thighs should have skin and bones. This keeps the meat juicy and full of flavor. Baby potatoes add a nice texture and taste. They roast well and soak up the seasoning. Olive oil is essential for coating the chicken and potatoes. It helps everything crisp up in the oven. Fresh herbs, like rosemary and thyme, bring a bright flavor to the dish. They make each bite feel special. For seasoning, garlic gives a rich taste. Paprika adds a hint of smokiness. Lemon zest and juice brighten up the meal. Salt and pepper ensure all flavors shine. These ingredients combine to create a flavorful meal that will impress everyone. {{ingredient_image_2}} 1. Preheat the oven to 425°F (220°C). This heat helps the chicken skin get crispy and golden. 2. Prepare the potatoes by halving them. In a bowl, mix the potatoes with 2 tablespoons of olive oil, minced garlic, fresh rosemary, fresh thyme, paprika, lemon zest, salt, and pepper. Toss well until the potatoes are nicely coated. - How to season chicken thighs: Take your chicken thighs and place them in a bowl. Generously sprinkle salt and pepper on all sides. Then, drizzle 1 tablespoon of olive oil and the lemon juice over them. Rub the mix into the chicken to ensure every bite is flavorful. - Importance of marinating: Marinating adds depth to the flavor. It helps the chicken absorb all the tasty ingredients, making it more delicious. 1. Arranging everything in the baking dish: Get a large oven-proof dish. On one side, place the seasoned potatoes, spreading them out. On the other side, lay the chicken thighs skin side up. Leave space between them for even cooking. 2. Cooking time and temperature: Roast the chicken and potatoes for 35-40 minutes. The chicken should reach an internal temperature of 165°F (74°C). The skin will be golden, and the potatoes will be tender. 3. Recognizing when it’s done: Check that the chicken skin is crispy and golden brown. The potatoes should look golden and feel soft when pierced with a fork. To get that crispy chicken skin, you need a high temperature. I always roast at 425°F (220°C). This heat helps the skin turn golden and crunchy. Avoid overcrowding the baking dish. If the chicken thighs touch, they won’t crisp up. Give them space to breathe! To check if your potatoes are done, poke them with a fork. They should feel soft inside. Make sure to cut your baby potatoes in half. This helps them cook evenly. Toss them well in the oil and herbs to coat every piece. It makes a big difference in flavor. You can add more flavor with herbs and spices. Try adding oregano or sage for a twist. Fresh herbs make a big impact. Using lemon adds brightness. Zest the lemon before juicing it. The zest gives a strong lemony taste. Squeeze the juice over the chicken for extra moisture and zing. Pro Tips Pat the Chicken Dry: Ensuring the chicken skin is dry before seasoning helps achieve that crispy texture when roasting. Use Fresh Herbs: Fresh herbs like rosemary and thyme add a vibrant flavor that dried herbs cannot replicate, making your dish more aromatic. Let It Rest: Allowing the chicken to rest after roasting is crucial; it keeps the meat juicy and enhances overall flavor. Check Potatoes for Doneness: Test the potatoes with a fork; they should be tender and golden brown, ensuring they complement the chicken perfectly. {{image_4}} You can switch things up by using different cuts of chicken. Bone-in, skin-on thighs give great flavor. However, you can try chicken legs or breasts. Just remember, cooking time may change. For the potatoes, baby potatoes are perfect. They roast nicely and stay tender. But you can also use Yukon Gold or red potatoes. Each type gives a unique taste and texture to the dish. To add more flavor, include extra vegetables like carrots or green beans. They roast well and soak up the chicken's juices. Plus, they make the meal colorful and healthy! You can also experiment with other herbs. Try oregano or basil if you want a different twist. Each herb brings its own unique taste, changing the whole dish. If you want a hands-off approach, use a slow cooker. Combine the chicken and potatoes with seasonings, and let them cook low and slow. This method keeps everything juicy and flavorful. Grilling is another great option. Marinate the chicken and potatoes, then place them on the grill. This adds a smoky flavor that takes the dish to another level. Just be sure to monitor the cooking time! To cool leftovers properly, let them sit at room temperature for 30 minutes. This step helps prevent condensation in the storage container. After cooling, place the chicken and potatoes in airtight containers. Glass or plastic containers with tight lids work best. Ensure you use separate containers for easy access later. When reheating chicken and potatoes, the oven is the best choice. Preheat your oven to 350°F (175°C) and place the food in a baking dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes. This method keeps your meal juicy and flavorful. Always check the internal temperature. It should reach 165°F (74°C) before serving. Yes, you can freeze roasted chicken and potatoes. First, make sure they are completely cooled. Then, wrap them tightly in plastic wrap. Place wrapped food in a freezer bag for extra protection. To thaw, move them to the fridge overnight. Reheat as described above for the best results. This way, you can enjoy this tasty meal later! It takes about 35 to 40 minutes to cook chicken thighs at 425°F. This high heat helps the skin get crispy and the meat stays juicy. Use a meat thermometer to check if the internal temperature is 165°F. This ensures safe eating and great flavor. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You should reduce the cooking time to about 25 to 30 minutes. Boneless thighs may be less juicy since they lack the bone. The flavor will still be good, but they might be drier. You can serve many tasty sides with roasted chicken thighs and potatoes. Here are some great options: - Steamed green beans - Roasted carrots - A fresh garden salad - Creamy coleslaw These sides add color and flavor. They balance the meal nicely. You can also enjoy bread or a light soup as a starter. This article covered how to create a delicious roasted chicken thigh dish with baby potatoes. You learned about key ingredients, seasoning, and step-by-step cooking instructions. The tips helped you achieve crispy skin and perfectly cooked potatoes. You also explored variations, storage ideas, and common questions. Cooking can be simple and fun. Try different herbs or vegetables to make it your own. Enjoy your meal and share it with others!

Savory Roasted Chicken Thighs & Herb-Infused Potatoes

A delicious dish featuring crispy chicken thighs paired with flavorful herb-infused baby potatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 piece zest of lemon
  • 1 tablespoon juice of lemon
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 425°F (220°C). This high temperature will ensure that the chicken skin crisps up nicely.
  • In a large mixing bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, fresh rosemary, thyme, paprika, lemon zest, salt, and pepper. Use your hands or a spatula to toss everything together thoroughly, ensuring the potatoes are evenly coated with the flavorful mixture.
  • In a separate bowl, take the chicken thighs and season them generously with salt and pepper. Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the chicken. Use your hands to rub the seasoning and oil into the chicken, making sure to cover all surfaces for maximum flavor.
  • Prepare a large oven-proof baking dish or sheet. Arrange the seasoned baby potatoes on one side, spreading them out to allow for even roasting. Place the chicken thighs skin side up on the other side of the dish, ensuring there’s space between them for airflow.
  • Roast the chicken and potatoes in the preheated oven for 35-40 minutes. You’ll know they’re done when the chicken skin is golden and crispy, and its internal temperature reaches 165°F (74°C). The potatoes should also be golden brown and tender.
  • Once the dish is cooked to perfection, remove it from the oven and let it rest for about 5 minutes. This resting period allows the juices to redistribute in the chicken, resulting in a more succulent bite.
  • Finally, garnish your dish with freshly chopped parsley for a bright burst of color and an added layer of flavor. Serve warm and enjoy the delightful combination of savory chicken and herby potatoes!

Notes

Let the chicken rest before serving for better flavor.
Keyword chicken, herbs, potatoes, roasted