Description
Garlic Roasted Chicken and Potatoes is a flavorful dish featuring tender chicken thighs and crispy baby potatoes, all infused with aromatic garlic and herbs.
Ingredients
Scale
- 3 pounds bone-in, skin-on chicken thighs
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, zested and juiced
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice. Mix well to create a marinade.
- Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
- In a large baking dish or sheet pan, arrange the halved baby potatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat.
- Place the marinated chicken thighs on top of the potatoes in the baking dish.
- Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the potatoes are tender and golden brown.
- For extra crispiness, broil for an additional 2-3 minutes at the end of cooking.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes to the marinade.
- You can substitute the baby potatoes with sweet potatoes or carrots for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg