Herb Roasted Chicken with Potatoes
This dish combines the succulent juiciness of roasted chicken with the crispy, golden texture of perfectly roasted potatoes, all infused with fragrant herbs.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs (about 1.5 lbs) Bone-in, skin-on for great flavor and moisture.
- 1.5 lbs baby potatoes, halved Yukon gold or red are great choices.
- 4 tablespoons olive oil, divided Use extra virgin for best flavor.
- 1 tablespoon fresh rosemary, chopped Fresh herbs give the best flavor.
- 1 tablespoon fresh thyme, chopped Fresh herbs give the best flavor.
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 piece lemon, zested and juiced
- 1 teaspoon paprika (optional for extra color)
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- In a separate bowl, combine 2 tablespoons of olive oil, chopped rosemary, chopped thyme, minced garlic, salt, pepper, lemon juice, and lemon zest. Mix until well combined.
- Pour the herb mixture over the chicken thighs and coat evenly.
- In another bowl, toss the halved baby potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.
- On a large baking sheet, spread the seasoned potatoes out in a single layer and nestle the chicken thighs among them, skin side up.
Cooking
- Roast in the preheated oven for 1 hour to 1 hour and 20 minutes until chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown and crispy.
- Let the chicken rest for about 10 minutes before serving.
- Sprinkle fresh parsley over the chicken and potatoes before serving.
Notes
For optimal flavor, marinate chicken in herb mixture for a few hours or overnight. Use a meat thermometer to check for doneness.