Roasted Chicken Thighs and Potatoes

Course: Main Course

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: Servings

Calories: 480kcal

Author: Edyta

Looking for a dinner that practically makes itself? Roasted chicken thighs and potatoes are juicy, golden, and packed with flavor thanks to a lemon and rosemary marinade. The meat cooks up tender and succulent, while the potatoes soak up all those savory drippings, becoming crispy on the outside and fluffy inside.

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Ingredients

8 chicken thighs
5 medium-sized yellow potatoes like Yukon
1 tbsp fresh rosemary chopped
¼ cup extra virgin olive oil
juice from 1 lemon approx. 2 tbsp
1½ teaspoon salt
1 teaspoon sweet paprika + more for dusting
1 teaspoon garlic powder

Instructions

Preheat the oven to 425°F.
Peel potatoes and cut them into quarters.
In a bowl, combine olive oil, lemon juice, rosemary, salt, paprika, and garlic powder.
Place the potatoes in a baking dish (3QT), scatter them all over the dish.
Pour half of the marinade over the potatoes and mix well.
Place the chicken thighs on top of the potatoes.
Pour the remaining marinade over the chicken thighs and distribute it evenly on both sides.
Sprinkle some more paprika on top of the chicken and place the dish in the oven.
Bake at 425°F for 45 minutes or until the internal temperature of the chicken is 165°F,

Notes

The nutritional value is calculated based on 1 chicken thigh per person.

Nutrition