Description
A comforting one-pan meal of golden roasted chicken and perfectly crispy potatoes, infused with garlic and fresh herbs. This recipe is both simple enough for a weeknight and impressive enough for guests. Juicy chicken bakes alongside potatoes that soak up the savory pan juices, while the high oven heat ensures irresistible crispiness. With minimal prep and just one pan, cleanup is easy — making this a go-to for busy nights and cozy weekends alike.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1½ lbs russet potatoes, peeled and chopped into chunks
- 3 tbsp olive oil
- 4 garlic cloves, smashed
- 2 tsp fresh rosemary (or 1 tsp dried)
- 1 tsp paprika (smoked if available)
- Salt and freshly ground black pepper to taste
- Optional: lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken dry with paper towels. Season generously with salt, pepper, paprika, and 1 tbsp olive oil.
- In a large bowl, toss potatoes with remaining olive oil, rosemary, garlic, salt, and pepper.
- Arrange chicken and potatoes in a single layer on a roasting pan, ensuring space between pieces.
- Roast 45–55 minutes, flipping potatoes halfway, until chicken is cooked through (165°F) and skin is golden.
- Rest 5 minutes before serving, with lemon wedges if desired.
Notes
- For extra crispy potatoes, soak chopped potatoes in cold water for 30 minutes, then dry completely before roasting.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg