Description
A comforting one-pan roasted chicken and baby potatoes dish infused with garlic, herbs, and lemon, delivering juicy chicken and flavorful, tender potatoes with minimal effort.
Ingredients
- 6 chicken thighs or drumsticks
- 1.5 lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp lemon juice
- 1 tsp dried oregano or thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 200°C (400°F) and prepare a large baking sheet or dish.
- In a bowl, mix olive oil, minced garlic, lemon juice, oregano or thyme, paprika, salt, and black pepper.
- Place the chicken and baby potatoes on the pan.
- Pour the marinade over everything, tossing the potatoes and coating the chicken evenly.
- Spread everything in a single layer to ensure even roasting.
- Bake for 35–45 minutes, turning the potatoes halfway through, until the chicken is golden and cooked through and the potatoes are tender.
- Optionally broil for 2–3 minutes for extra crispy skin.
- Sprinkle with fresh parsley before serving.
Notes
- Add vegetables like carrots, green beans, or onions for variety.
- Include a small amount of butter for richer flavor.
- Sprinkle chili flakes for a spicy kick.
- Use chicken breasts but adjust cooking time to avoid dryness.
- Avoid overcrowding the pan for better roasting results.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
