Description
One-Pan Chicken and Potatoes is a hearty and flavorful meal that combines juicy chicken thighs with tender potatoes, all roasted together with aromatic herbs and spices. This dish is perfect for a simple yet satisfying dinner, requiring minimal preparation and cleanup.
Ingredients
- Chicken Thighs: 4 bone-in, skin-on chicken thighs
- Potatoes: 1 pound (450g) baby potatoes, halved
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Lemon Juice: Juice of 1 lemon
- Fresh Rosemary: 2 sprigs, chopped
- Paprika: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Marinade: In a bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, paprika, salt, and pepper.
- Marinate Chicken: Pat the chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag and pour half of the marinade over the chicken, ensuring they are well coated. Let them marinate for at least 15 minutes.
- Prepare Potatoes: In a separate bowl, toss the halved baby potatoes with the remaining marinade.
- Assemble in Pan: Arrange the marinated chicken thighs and potatoes in a single layer on a large baking sheet or ovenproof dish.
- Roast: Place the pan in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (75°C).
- Broil for Crispiness (Optional): For extra crispy skin, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
- Serve: Remove from the oven and let rest for a few minutes. Serve hot, garnished with additional fresh rosemary if desired.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg