Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 1/2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried thyme
- 1 tsp paprika (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken dry and season with salt, pepper, paprika, and herbs.
- In a bowl, toss halved potatoes with olive oil, garlic, salt, pepper, and herbs.
- Arrange chicken and potatoes on a sheet pan or in a baking dish, spreading evenly.
- Roast for 40–45 minutes, flipping potatoes halfway, until chicken reaches 165°F and potatoes are golden and crispy.
- Garnish with fresh parsley and a squeeze of lemon before serving.
Notes
- Add carrots, onions, or bell peppers for extra variety.
- Parboil potatoes for 5 minutes before roasting if you want extra crispiness.
- Use boneless chicken, but reduce cook time to avoid drying out.
- Keep chicken skin-side up so it crisps while roasting.
- Best reheated in the oven at 350°F for crisp texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
