Description
Delicious roasted chicken thighs paired with perfectly cooked Yukon Gold potatoes, seasoned with fresh herbs and spices.
Ingredients
Scale
- 1 pound Yukon Gold potatoes (peel if desired)
- 6–8 chicken thighs (bone-in, skin on)
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 package poultry fresh herb mix (rosemary, sage, thyme)
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Cut your potatoes lengthwise into quarters (for large potatoes cut into eighths). Add them to a large, rimmed baking sheet (line with foil if desired), along with the chicken.
- Use your hands to coat the chicken and potatoes with the oil and lemon juice, then season with the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I’m pretty generous). Use your hands again to toss everything together so it’s evenly coated.
- Sprinkle the chicken and potatoes with the poultry herb mix (I roughly chop some up and leave some other sprigs intact and scatter them).
- Bake for 30-40 minutes or until the chicken is cooked through. Cooking time will vary depending on how big the chicken pieces are. If needed, broil for a few minutes to crisp up the chicken skin and potatoes more.
Notes
- For added crispiness on the chicken skin, broil for the last few minutes of cooking.
- Feel free to use any combination of fresh herbs you enjoy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and a serving of potatoes
- Calories: 430
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 130mg