Description
This one pan chicken and potatoes recipe brings together crispy baby potatoes, juicy roasted chicken thighs, and aromatic herbs in one easy, flavorful meal that’s perfect for busy weeknights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds baby potatoes, halved
- 5 garlic cloves, smashed
- 1 tablespoon fresh thyme
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 lemon, halved
Instructions
- Preheat your oven to 425°F (220°C). Place a large baking dish or sheet pan inside to heat up.
- In a large bowl, toss chicken thighs, baby potatoes, garlic, and thyme with olive oil, salt, pepper, and smoked paprika until well coated.
- Carefully remove the hot pan from the oven and lightly oil it if needed.
- Arrange chicken and potatoes in the pan, skin-side up, with space between them for even roasting.
- Roast for 40 to 45 minutes, or until chicken skin is crispy and potatoes are golden and tender.
- Squeeze lemon juice over the dish once out of the oven.
- Serve warm with a spoonful of the garlicky oil from the pan.
Notes
- Use parchment paper for easier cleanup.
- Let chicken come to room temperature before roasting for even cooking.
- Try adding onions or bell peppers for more depth.
- Leftovers can be stored for up to 4 days or frozen for 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 115mg
Keywords: one pan chicken, chicken and potatoes, easy dinner, roasted chicken thighs, weeknight meal