One Pan Chicken And Potatoes Easy
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Gluten-Free
Ingredients
Scale
- 2 lbs Bone-in, skin-on chicken thighs (about 4–6 pieces)
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 lemon, sliced into rounds
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for even easier cleanup. Wash the potatoes thoroughly and pat them dry with a kitchen towel. Dry skin is the secret to crispy potatoes. Cut the potatoes into uniform 1-inch cubes so they cook at the same rate as the chicken. In a small bowl, whisk together the olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper to create a savory herb rub.
- Place the chicken thighs and the potato chunks in a large mixing bowl. Pour the herb-infused oil over the top. Use your hands or large tongs to toss everything together, ensuring every piece of chicken and every potato cube is thoroughly coated in the seasoning. Spread the potatoes out in a single layer on the prepared baking sheet, leaving enough room to nestle the chicken thighs among them. Place the chicken thighs skin-side up. Tuck the lemon slices in between the chicken and potatoes to add a bright, citrusy aroma during roasting.
- Slide the baking sheet into the center rack of the preheated oven. Roast for 40 to 45 minutes. You will know it is ready when the chicken skin is deep golden brown and crispy, and the potatoes are fork-tender with browned edges. For safety, use a meat thermometer to ensure the thickest part of the chicken thigh reaches an internal temperature of 165°F (74°C). If you want extra crispy skin, you can turn on the broiler for the last 2 to 3 minutes, but watch it closely so it doesn’t burn.
- Remove the pan from the oven and let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute within the meat, making it much more succulent. Transfer the chicken and potatoes to a serving platter. Drizzle any remaining juices from the pan over the top for extra flavor. Garnish with a generous sprinkle of fresh chopped parsley and serve immediately while hot.
Find it online: https://cooktastydaily.com/one-pan-chicken-and-potatoes-easy/