Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb baby potatoes, halved
- 2 tbsp fresh rosemary, chopped
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
- 2 tsp smoked paprika
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels to achieve crispy skin.
- In a large bowl, mix the chicken thighs with olive oil, salt, pepper, paprika, minced garlic, lemon juice, and chopped rosemary until well coated.
- Add the halved baby potatoes to the bowl and toss to combine.
- Arrange the seasoned chicken skin-side up on one side of a large baking sheet and place the potatoes on the other side without overcrowding.
- Roast in the preheated oven for 35-40 minutes until everything is golden brown and cooked through.
- Let rest for 5 minutes before serving. Garnish with additional rosemary or lemon zest if desired.
Notes
Pat chicken dry for crisp skin and ensure not to overcrowd the pan. Check chicken for an internal temperature of 165°F (75°C).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg