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- 4 bone-in, skin-on chicken thighs - 1.5 pounds baby potatoes, halved - 3 tablespoons olive oil - 4 cloves garlic, minced - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon, zested and juiced - Fresh parsley, chopped (for garnish) For this dish, you need chicken and potatoes as the main items. The chicken thighs give great flavor and moisture. Baby potatoes add a nice texture and taste. Next, gather your marinade ingredients. Olive oil helps blend the flavors. Garlic adds a strong taste. Thyme and rosemary bring earthy notes. Paprika gives a little kick. The lemon juice and zest add brightness. Finally, seasoning is key. Salt and pepper enhance all the flavors. Fresh parsley makes it look pretty. This mix of ingredients creates a tasty meal that is easy to make. First, gather your ingredients. In a large bowl, combine 3 tablespoons of olive oil, 4 minced garlic cloves, 2 teaspoons of dried thyme, 2 teaspoons of dried rosemary, 1 teaspoon of paprika, lemon zest, lemon juice, salt, and pepper. Mix this well. This blend gives the chicken great flavor. Next, add the 4 bone-in, skin-on chicken thighs to the bowl. Make sure each piece gets coated in that tasty marinade. Let the chicken marinate for 15-20 minutes. This time helps absorb all those delicious flavors. While the chicken sits, it’s time to prepare the potatoes. Take 1.5 pounds of baby potatoes and cut them in half. In a separate bowl, toss the halved potatoes with a drizzle of olive oil, salt, and pepper. Make sure they are well-coated. This step makes them crisp and tasty when roasted. Now, preheat your oven to 425°F (220°C) to get it hot and ready. On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the seasoned baby potatoes around the chicken. This way, they cook together, soaking up all the flavors. Roast your dish in the oven for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). The potatoes should be tender and golden. To make the chicken skin extra crispy, you can broil it on high for 2-3 minutes. Just keep an eye on it so it doesn't burn. Once everything is cooked, take it out of the oven. Let it rest for 5 minutes. Before serving, sprinkle some chopped fresh parsley on top for color and taste. Enjoy your herb roasted chicken and potatoes! To make sure your chicken cooks just right, check its internal temperature. Use a meat thermometer. The safe temperature is 165°F (75°C). This keeps your chicken juicy and safe to eat. For juicy chicken, marinate it for at least 15-20 minutes. The marinade adds flavor and moisture. Always let it rest after cooking. This helps the juices settle. For great roasted potatoes, cut them into similar sizes. This ensures even cooking. Use enough olive oil to coat them well. It helps achieve a crispy outer layer. Season them with salt and pepper. You can also add garlic powder or paprika for extra flavor. Toss them in the bowl until they are well mixed. Garnishing is key for a nice look. Fresh parsley adds a pop of color. You can also use lemon slices for a bright touch. For a bit of crunch, add toasted nuts like pine nuts or slivered almonds. These small details make your dish more appealing and tasty. {{image_2}} You can swap chicken thighs for other cuts. Try chicken breasts or drumsticks. If you want a meat-free option, use tofu or tempeh. For potatoes, any small waxy potato works. Try fingerling or Yukon Gold potatoes for a change. You can even use sweet potatoes for a sweet twist. Just remember to adjust your cooking time based on the size of your chosen ingredient. Change up the herbs and spices for a new taste. Instead of thyme and rosemary, use oregano or basil. You might also add a bit of cumin or coriander for a warm flavor. For a spicy kick, try adding chili powder or cayenne pepper. Fresh herbs like dill or cilantro can bring a bright note to your dish. Experimenting with different flavor combinations can keep this recipe fresh and exciting. If you prefer grilling, marinate the chicken as usual. Then, grill over medium heat for about 30 minutes. For a slow cooker, add everything to the pot. Cook on low for 6-8 hours or high for 3-4 hours. The air fryer is another option. Cook the chicken and potatoes at 400°F (200°C) for about 25-30 minutes. This method gives you crispy skin and tender potatoes without heating the oven. I recommend storing your leftovers in an airtight container. This keeps the chicken and potatoes fresh. Place them in the fridge within two hours of cooking. Leftovers can last up to three days. Make sure to separate the chicken from the potatoes if you can. This helps keep each item at its best. To reheat, use the oven for the best results. Preheat the oven to 350°F (175°C). Place the chicken and potatoes on a baking sheet. Heat them for about 15-20 minutes. This way, you keep the flavor and texture. You can also use the microwave. Just heat for short intervals, checking often to avoid drying out the food. If you want to freeze your dish, let it cool first. After cooling, place the chicken and potatoes in a freezer-safe container. You can also use freezer bags to save space. Make sure to remove as much air as possible. This helps prevent freezer burn. Frozen leftovers should last up to three months. To reheat, thaw in the fridge overnight before using the oven or microwave. The best way to check if chicken is cooked is by using a meat thermometer. The internal temperature should reach 165°F (75°C). Insert the thermometer into the thickest part of the thigh, avoiding the bone. If it shows 165°F, the chicken is safe to eat. Juices should run clear, not pink. If they are still pink, cook it a bit longer. Yes, you can use skinless chicken thighs. They will still taste great, but the flavor will be a bit different. Skin adds extra richness and moisture. Without skin, you may need to check the cooking time. Skinless thighs often cook faster, so watch them closely. To complete your meal, consider these tasty sides: - Steamed broccoli - Garlic green beans - Fresh garden salad - Roasted carrots These sides offer great color and taste. They also balance the hearty flavors of the chicken and potatoes. Try mixing and matching to find your favorite! In this guide, I covered all you need for a tasty chicken and potato dish. We discussed key ingredients, step-by-step instructions, and tips for great cooking. Remember to marinate well and check that chicken is cooked through. You can also explore variations for more flavor. Store leftovers properly and enjoy them later. These simple rules ensure a winning meal every time. Happy cooking!

Herb Roasted Chicken and Potatoes Sheet Pan

Discover the mouthwatering flavors of Herb Roasted Chicken & Potatoes Delight, a simple yet delicious recipe perfect for any dinner. With tender chicken thighs infused with savory herbs and roasted baby potatoes, this dish is easy to make and guaranteed to impress. Ready in just 55 minutes, it's the perfect weeknight meal. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1.5 pounds baby potatoes, halved

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon paprika

Salt and pepper to taste

1 lemon, zested and juiced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, lemon zest, lemon juice, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for 15-20 minutes to absorb the flavors.

        While the chicken is marinating, prepare the potatoes. In another bowl, toss the halved baby potatoes with a drizzle of olive oil, salt, and pepper until well-coated.

          On a large sheet pan, arrange the marinated chicken thighs skin-side up. Scatter the seasoned baby potatoes around the chicken on the same pan.

            Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the potatoes are tender and golden.

              For an extra crispy skin, broil on high for an additional 2-3 minutes, keeping an eye to prevent burning.

                Once done, remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4