Description
Juicy, golden chicken thighs roasted alongside baby potatoes and aromatic herbs in one pan, delivering a flavorful and easy Mediterranean-inspired weeknight dinner with minimal cleanup.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 lb baby potatoes, halved
Seasoning & Marinade
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for perfect roasting, which will create crispy skin on the chicken and tender potatoes.
- Prepare Potatoes: On a large sheet pan, toss the halved baby potatoes with half of the olive oil, minced garlic, lemon juice and zest, dried thyme, dried rosemary, salt, and pepper. This will infuse the potatoes with bright and earthy flavors as they roast.
- Add Chicken: Nestle the chicken thighs skin-side up among the potatoes on the sheet pan. Drizzle the remaining olive oil over the chicken and season it well with salt and pepper to enhance its flavor and encourage browning.
- Roast: Place the sheet pan in the preheated oven and roast for 35–40 minutes until the chicken skin is golden and crisp, and the potatoes are fork-tender. This time ensures the chicken is cooked through while the potatoes absorb the herbaceous juices.
- Finish and Serve: Remove from the oven and spoon the pan juices over the chicken and potatoes to keep everything moist and flavorful before serving.
Notes
- Add asparagus or green beans in the last 10 minutes of roasting for an easy, complete meal packed with vegetables.
- Using boneless chicken thighs will reduce the cooking time by about 10 minutes, making this dish even quicker.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
