One pan. One hour. Zero cleanup stress. Juicy chicken thighs roasted on a bed of crispy potatoes with lemon, garlic, and herbs. This is the Sunday dinner that practically makes itself.
Ingredients
- 6 bone-in chicken thighs
- 750g baby potatoes, halved
- 4 cloves garlic, smashed
- 1 lemon, half juiced and half sliced
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper
- Fresh rosemary sprigs
Instructions
- Preheat oven to 220°C (425°F).
- Toss potatoes with 2 tablespoons olive oil, half the oregano and thyme, salt, and pepper. Spread on a sheet pan.
- Season chicken thighs with remaining oil, spices, and lemon juice. Nestle them on top of the potatoes, skin side up.
- Scatter garlic cloves, lemon slices, and rosemary around the pan.
- Roast 40-45 minutes until chicken skin is crispy and golden, and potatoes are tender.
- Rest 5 minutes before serving.
Tips
- Skin side up, always: The rendered fat bastes the potatoes below. This is by design.
- Don’t crowd the pan: Use two pans if needed. Crowding = steaming instead of roasting.
- Add vegetables: Toss in green beans, cherry tomatoes, or asparagus for the last 15 minutes.
- Leftovers: Shred the chicken for sandwiches, salads, or wraps the next day.
Nutrition (per serving)
Calories: 480 | Protein: 32g | Carbs: 30g | Fat: 26g | Fiber: 4g