– **Title**: Chicken Thighs with Potatoes
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 4 medium potatoes, cut into wedges
– 4 cloves garlic, minced
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– 1 lemon, juiced
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the olive oil, minced garlic, paprika, thyme, rosemary, lemon juice, salt, and pepper. Mix well to form a marinade.
3. Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let marinate for at least 30 minutes, or longer for more flavor.
4. In a large baking dish, arrange the potato wedges evenly.
5. Place the marinated chicken thighs on top of the potatoes.
6. Pour any remaining marinade over the chicken and potatoes.
7. Bake in the preheated oven for 45-50 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are tender.
8. Remove from the oven and let rest for a few minutes before serving.
9. Garnish with chopped fresh parsley before serving.
Enjoy your delicious Chicken Thighs with Potatoes!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs add great flavor and moisture. If you prefer, skinless thighs or chicken breasts could work, but they might not be as juicy. I love using thighs because they’re forgiving even if slightly overcooked!
Baby Potatoes: These potatoes hold their shape well during roasting. You can swap them with other types like Yukon Gold or red potatoes. Just cut them into similar sizes for even cooking. I find baby potatoes offer a nice creaminess that pairs perfectly.
Olive Oil: A must for adding richness, but feel free to use avocado oil or vegetable oil if needed. I always choose extra virgin olive oil for its fruity flavor, which enhances the dish.
Garlic: Fresh minced garlic gives the best flavor. For convenience, garlic powder can be used in a pinch, but nothing beats the taste of freshly minced garlic! I often add extra cloves because I love its aroma.
Dried Thyme and Paprika: These spices add depth. If you don’t have thyme, try oregano or Italian seasoning. Smoked paprika is excellent for a smoky flavor, but regular paprika works too. I like to sprinkle a bit more on top for color!
How Do I Achieve Perfectly Roasted Chicken and Potatoes?
The key to juicy chicken and crispy potatoes lies in the roasting process. First, ensure your oven is fully preheated at 400°F (200°C). This temperature allows for even cooking and browning.
- Start by marinating the chicken—this not only flavors the meat but helps keep it moist.
- When arranging the potatoes, ensure they have plenty of space. Crowding the pan makes them steam instead of roast!
- Position the chicken skin-side up to promote crispy skin. Nestling it among the potatoes allows the drippings to flavor them.
- Check the chicken with a meat thermometer. It should read 165°F (75°C) for safety and tenderness. Let it rest for a few minutes after roasting to retain juices.
How to Make Chicken Thighs with Potatoes
Ingredients You’ll Need:
For the Main Dish:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 lemon, juiced (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 35-40 minutes to cook in the oven. So you’re looking at around 55-60 minutes in total to enjoy a hearty and delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get it nice and hot for roasting the chicken and potatoes.
2. Make the Marinade:
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and pepper. Stir it all together until well mixed—this flavorful marinade will make the chicken really tasty!
3. Marinate the Chicken:
Add the chicken thighs to the bowl with the marinade. Toss them gently to make sure they are evenly coated. Let them sit for at least 15 minutes. This step enhances the flavor, but you can let it marinate longer if you wish!
4. Prepare the Potatoes:
Grab a roasting pan or a large baking dish and arrange the halved baby potatoes in it. Drizzle a little olive oil over the potatoes and sprinkle with salt and pepper. Give them a little toss to coat.
5. Combine Chicken and Potatoes:
Now, nestle the marinated chicken thighs among the potatoes in the roasting pan. Make sure they’re spread out so they cook evenly.
6. Add Lemon Juice (Optional):
If you’re using lemon juice, drizzle it over the chicken and potatoes now for a fresh burst of flavor. It’s totally optional but adds a nice zing!
7. Roast in the Oven:
Place the pan in the preheated oven and roast for about 35-40 minutes. You’re looking for the chicken to be cooked through (it should reach an internal temperature of 165°F/75°C) and the potatoes to be tender and golden brown.
8. Let It Rest:
Once it’s done, take the pan out of the oven and let everything rest for a few minutes. This helps retain the juices in the chicken.
9. Garnish and Serve:
Before serving, sprinkle the fresh parsley on top for a bright color and extra flavor. Enjoy your delicious Chicken Thighs with Potatoes!
Happy cooking!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just reduce the cooking time. Roast for about 25-30 minutes or until they reach an internal temperature of 165°F (75°C). This will ensure they stay juicy and tender!
What Can I Substitute for Olive Oil?
If you’re out of olive oil, you can use vegetable oil, avocado oil, or melted butter. Each will give a slightly different flavor, but they all work well for roasting!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them in freezer-safe bags for up to 3 months. Just remember to thaw in the fridge overnight before reheating!
Can I Add Vegetables to This Dish?
Certainly! Feel free to add other veggies like carrots, bell peppers, or Brussels sprouts. Just chop them into similar sizes to the potatoes so they cook evenly. Toss them with olive oil and seasoning as you did with the potatoes!
