Ingredients:
6 chicken thighs (bone-in, skin-on)
800g (1.75 lbs) baby potatoes, halved or quartered
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon fresh rosemary (or 1 tsp dried)
1 teaspoon thyme
1 teaspoon paprika
Salt and pepper, to taste
Juice of 1 lemon (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the baby potatoes with 1 tablespoon olive oil, half the garlic, rosemary, thyme, paprika, salt, and pepper. Spread them evenly on a large baking sheet or roasting pan.
3. Pat the chicken thighs dry with paper towels. Rub the remaining olive oil and garlic on the chicken. Season generously with salt, pepper, and a little extra paprika if you like.
4. Place the chicken thighs skin-side up on top of the potatoes.
5. Optional: Squeeze the lemon juice over the chicken and potatoes for a bright, fresh flavor.
6. Bake in the preheated oven for about 40-45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). The potatoes should be tender and golden.
7. For extra crispy skin, you can broil for 2-3 minutes at the end—watch carefully so nothing burns.
8. Serve hot with the roasted potatoes and pan juices.
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