Description
A simple and delicious one-pan meal featuring juicy chicken thighs and roasted baby potatoes, seasoned with garlic and rosemary.
Ingredients
- Chicken Thighs: 4 bone-in, skin-on
- Baby Potatoes: 1.5 pounds, halved
- Olive Oil: 2 tablespoons
- Garlic: 6 whole, unpeeled cloves
- Fresh Rosemary: 3 sprigs
- Salt: to taste
- Pepper: to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Rinse the chicken thighs under cold water and pat dry.
- Cut the baby potatoes in half and place them in a mixing bowl.
- Drizzle 1 tablespoon of olive oil over the chicken and season with salt and pepper.
- Toss the chicken to coat evenly.
- Add the remaining olive oil, salt, and pepper to the potatoes and toss to coat.
- Arrange the chicken thighs in the center of a large baking sheet and scatter the potatoes around them.
- Add the whole garlic cloves and tuck in the rosemary sprigs.
- Roast in the preheated oven for 35-40 minutes.
- Check the internal temperature of the chicken; it should reach 165°F (74°C).
- Let the dish rest for a few minutes before serving.
Notes
- Feel free to add other vegetables like bell peppers or carrots.
- For a Mediterranean twist, consider adding olives and feta cheese.
- Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: sheet pan chicken, roasted potatoes, easy dinner, one-pan meal