Ingredients
- 4–6 bone-in chicken pieces (thighs, drumsticks, or breasts)
- 1 1/2 lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh herbs (rosemary, thyme, parsley, or a mix)
- 1 tbsp lemon juice (optional)
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss potatoes with 2 tbsp olive oil, garlic, herbs, salt, and pepper. Spread in a roasting pan or baking sheet.
- Rub chicken with remaining olive oil, salt, pepper, and extra herbs. Arrange chicken pieces over and around the potatoes.
- Roast for 45–55 minutes, or until chicken is golden, crispy, and reaches 165°F (74°C) internally.
- Remove from oven, rest for 5–10 minutes, then squeeze fresh lemon juice over the top before serving.
Notes
- Add carrots, onions, or Brussels sprouts for extra vegetables.
- Season with smoked paprika or cayenne pepper for a smoky kick.
- For a Mediterranean twist, add olives and drizzle with balsamic vinegar.
- Use bone-in chicken for maximum flavor and juiciness.
- Rest chicken after roasting to keep it tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 135mg
