Roast Chicken Thighs with Baby Potatoes and Herbs
Introduction:
This Roast Chicken Thighs with Baby Potatoes and Herbs recipe is the perfect combination of tender, juicy chicken thighs and roasted baby potatoes. Infused with fresh herbs like thyme and rosemary, the chicken is roasted to perfection with crispy skin, and the potatoes become golden and crispy on the outside while soft on the inside. This simple yet flavorful dish is ideal for a cozy dinner or family meal, with minimal effort and maximum flavor!
Ingredients:
- Bone-in, skin-on chicken thighs: 4-6 pieces
- Baby potatoes: 500g (about 1 lb), halved
- Olive oil: 2 tbsp
- Fresh thyme: 2 sprigs
- Fresh rosemary: 2 sprigs
- Garlic: 3 cloves, smashed
- Lemon juice: 1 tbsp
- Salt: to taste
- Black pepper: to taste
- Paprika: 1 tsp (optional, for added flavor)
- Butter: 2 tbsp (optional, for added richness)
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). - Prepare the Potatoes:
Wash and halve the baby potatoes. Place them in a large bowl, drizzle with 1 tbsp olive oil, and season with salt, pepper, and paprika (if using). Toss well to coat. - Prepare the Chicken:
Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and lemon juice. You can also rub a little olive oil onto the skin for extra crispiness. If you like, you can sprinkle a bit of paprika on the skin for color and flavor. - Roast the Chicken and Potatoes:
Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for about 5-6 minutes until the skin becomes golden and crispy. Remove the chicken and set aside. Add the baby potatoes to the skillet and arrange them around the edges. Place the chicken thighs back in the skillet, skin-side up, on top of the potatoes. Add the garlic, rosemary, and thyme around the chicken and potatoes. - Finish Roasting:
Transfer the skillet to the preheated oven and roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender and golden brown. - Serve:
Once done, remove from the oven and let the chicken rest for a few minutes. Serve the roasted chicken thighs with the crispy baby potatoes and garnish with fresh herbs if desired.