Garlic Herb Roasted Chicken Thighs with Potatoes
Golden, crispy chicken thighs roasted alongside tender baby potatoes in a buttery garlic herb sauce. This easy one-pan meal is packed with flavor and perfect for busy weeknights or family dinners.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons melted butter (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the olive oil, garlic, thyme, rosemary, paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the seasoning mixture all over the chicken thighs.
- Toss the baby potatoes with any remaining seasoning mixture until evenly coated.
- Arrange the potatoes in a large baking dish and place the chicken thighs on top.
- Cover the dish loosely with aluminum foil and bake for 35 minutes.
- Remove the foil, brush the chicken with melted butter (if using), and continue baking for 20–25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- For extra crispy skin, broil for 2–3 minutes at the end, watching carefully.
- Garnish with fresh parsley and serve immediately.
Tips
- Add carrots or onions for extra flavor.
- Fresh rosemary and thyme can be used instead of dried herbs.
- Let the chicken rest for 5 minutes before serving to keep it juicy
- Prep Time: 15 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 15 minutes
Servings: 6