
Roasted Chicken with Potato
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Easy
Ingredients
- 8chicken thighs(skin-on, bone-in)
- ⅔ kgbaby potatoes(halved)
- 2yellow onions(cut into wedges)
- 6garlic cloves(crushed)
- 3fresh rosemary sprigs
- 4fresh thyme sprigs
- 4 tablespoonsolive oil
- 2 tablespoonslemon juice
- 1½ teaspoonssalt
- ¾ teaspoonsblack pepper
- 1 teaspoonpaprika
- 118¼ mlchicken stock
Instructions
- 1
Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels and season generously on both sides with salt, black pepper, and paprika.
Tip: Dry chicken ensures crispier skin during roasting.
- 2
Toss the halved potatoes and onion wedges in a large roasting pan with olive oil, 2 tablespoons of lemon juice, salt, and pepper.
- 3
Create small bundles with the rosemary and thyme sprigs, then distribute them throughout the pan among the potatoes and onions.
Tip: Bundling herbs makes them easier to remove before serving.
- 4
Place the seasoned chicken thighs skin-side up over the potatoes, nestling them slightly into the vegetables.
- 5
Scatter the crushed garlic cloves around the chicken and drizzle any remaining olive oil over the top.
- 6
Pour the chicken stock around (not over) the chicken to keep the skin crispy while keeping everything moist.
- 7
Roast uncovered for 45-50 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F at the thickest part of the thigh.
Tip: Don't stir the pan during roasting to allow the potatoes and onions to caramelize.
- 8
Remove from the oven and let rest for 5 minutes before serving. Remove herb bundles and discard before plating.
Tip: Resting allows juices to redistribute throughout the chicken meat.
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