Savor the flavors with this mouthwatering Chicken Thighs & Potatoes Delight! Perfect for dinner!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 ½ lbs baby potatoes, halved
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic, paprika, thyme, rosemary, salt, pepper, and lemon juice. Mix well.
- Add chicken thighs and potatoes to the bowl. Toss until evenly coated with the seasoning mixture.
- Place the chicken and potatoes in a large baking dish or on a sheet pan, skin side up for the chicken.
- Roast in the oven for 40–45 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the potatoes are tender and golden.
- Broil for 3–5 minutes at the end for extra crispy skin, if desired.
- Garnish with fresh parsley and serve hot.