Roasted Chicken with Potato
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it's incredibly simple yet feels special enough for guests. Chicken thighs are so forgiving and stay juicy while roasting alongside tender potatoes, caramelized onions, and fragrant herbs. The whole thing comes together in just over an hour with minimal prep work, making it perfect for busy nights. Plus, chicken thighs are packed with protein and B vitamins that keep you satisfied. One pan, genuine flavor, and hardly any cleanup afterward makes this dish an absolute winner in my kitchen.
Ella x
Ingredients
- 8chicken thighs(skin-on, bone-in)
- ¾ 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
- 118 mlchicken stock
Detail level
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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