Roasted Chicken with Potato

Instructions

1. 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. 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. 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. 4

   Place the seasoned chicken thighs skin-side up over the potatoes, nestling them slightly into the vegetables.

5. 5

   Scatter the crushed garlic cloves around the chicken and drizzle any remaining olive oil over the top.

6. 6

   Pour the chicken stock around (not over) the chicken to keep the skin crispy while keeping everything moist.

7. 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. 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.