Baked Chicken and Potatoes
- Rowan Finch
- Oct 6, 2024
- 2 min read
Photo: Pixel-Shot / stock.adobe.com
This Baked Chicken and Potatoes dish is the perfect crowd-pleaser for holiday gatherings or family dinners.
The combination of crispy chicken, golden potatoes, and a medley of herbs and spices makes for a hearty, flavorful meal that’s sure to satisfy everyone at the table.
Ingredients
6 bone-in, skin-on chicken thighs
1 1/2 lbs baby potatoes, halved
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons unsalted butter, melted
1 lemon, sliced
Fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat and Prep
Preheat the oven to 400°F (200°C). In a large bowl, toss the halved potatoes with olive oil, rosemary, thyme, garlic powder, paprika, salt, and pepper. Arrange the potatoes in a single layer in a large baking dish.
Step 2: Season the Chicken
Pat the chicken thighs dry with paper towels, then rub them with a mixture of olive oil, garlic powder, paprika, salt, and pepper. Place the seasoned chicken thighs on top of the potatoes in the baking dish.
Step 3: Bake the Dish
Drizzle the melted butter over the chicken and potatoes for added richness. Arrange lemon slices over the chicken for a burst of fresh flavor. Place the baking dish in the oven and bake for 40–45 minutes, or until the chicken is golden brown and the potatoes are tender. To ensure the chicken is fully cooked, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
Step 4: Garnish and Serve
Remove the dish from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
Tips
For an extra crispy chicken skin, turn on the broiler for the last 3–5 minutes of cooking, keeping a close eye on it to avoid burning.
You can also add vegetables like carrots, onions, or bell peppers to the baking dish for added flavor and variety.
Leftovers can be stored in the refrigerator for up to three days and reheated for a quick, easy meal.