Herb Roasted Chicken and Potatoes
Crisp-skinned chicken thighs roast over rosemary potatoes for a practical one-pan dinner with deeply savory pan juices and a bright lemon finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs patted dry
- 1 1/2 pounds baby potatoes halved
- 2 tablespoons olive oil divided
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt divided
- 1/2 teaspoon black pepper
- 1 lemon cut into wedges
Instructions
Instructions
- Heat the oven to 425°F. Toss the potatoes with 1 tablespoon oil, half the rosemary, thyme, garlic powder, half the salt, and the pepper.
- Arrange the potatoes cut side down in a large ovenproof skillet or roasting pan. Roast for 20 minutes.
- Rub the chicken with the remaining oil, rosemary, and salt. Nestle the thighs skin side up among the potatoes.
- Roast for 30 to 35 minutes, until the chicken reaches 165°F in its thickest part and the potatoes are tender.
- Rest the chicken for 5 minutes. Spoon the pan juices over the potatoes and serve with lemon wedges if desired.