Description
A comforting one-pan meal featuring crispy-skinned chicken thighs nestled among golden-brown potatoes, all seasoned with herbs and garlic. This simple yet satisfying dish delivers restaurant-quality results with minimal effort.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- 2 pounds Yukon Gold potatoes, cut into 1-inch chunks
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F. Pat chicken thighs dry and season generously with salt and pepper.
- Toss potatoes with 2 tablespoons olive oil, garlic, rosemary, salt, and pepper in a large roasting pan.
- Heat remaining oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down until golden, about 5 minutes.
- Arrange chicken skin-side up over potatoes. Roast 40-45 minutes until chicken is cooked through and potatoes are tender.
Notes
- For extra crispy skin, pat chicken thoroughly dry before seasoning
- Rotate pan halfway through cooking for even browning
- Let rest 5-10 minutes before serving
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 580
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g