Baked Chicken with Potatoes
Ingredients:
4 bone-in, skin-on chicken thighs (or breasts, drumsticks, or a mix)
1.5 lbs (700g) potatoes, cut into 1-inch cubes or wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika (smoked paprika adds a nice depth)
1 tsp dried thyme or rosemary (or a mix)
Salt and pepper, to taste
3-4 garlic cloves, smashed
1 lemon, sliced (optional, adds brightness)
Fresh herbs for garnish (parsley, thyme, or rosemary)
Instructions:
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C).
This high heat ensures the chicken skin becomes golden and crispy while potatoes roast perfectly.
Step 2: Prepare the Chicken
Pat the chicken dry with paper towels (this helps the skin crisp).
Rub chicken all over with olive oil.
Season generously with garlic powder, onion powder, paprika, thyme, salt, and pepper.
Step 3: Prepare the Potatoes
Wash and cut potatoes into uniform 1-inch cubes or wedges so they cook evenly.
Toss potatoes in a bowl with a little olive oil, salt, pepper, and a pinch of paprika.
Step 4: Arrange in Baking Dish
In a large baking dish or ovenproof skillet, place the chicken thighs skin-side up.
Arrange the potatoes around the chicken.
Scatter smashed garlic cloves and lemon slices among the chicken and potatoes for extra aroma.
Step 5: Bake
Bake in preheated oven for 40-50 minutes until:
Chicken reaches an internal temperature of 165°F (74°C).
Skin is golden brown and crispy.
Potatoes are tender and lightly crisped.
Optional: For extra crispiness, broil for 2-3 minutes at the end, keeping a close eye to prevent burning.
Step 6: Rest and Serve
Remove from oven and let the chicken rest for 5 minutes before serving.
Sprinkle fresh herbs like parsley, thyme, or rosemary over the dish.
Serve hot, with the roasted potatoes soaking up the flavorful juices from the chicken.
Tips:
Even cooking: Cut potatoes uniformly and avoid overcrowding the pan.
Flavor boost: Marinate chicken with olive oil, lemon juice, and herbs for 1-2 hours before baking.
Add veggies: Carrots, bell peppers, or onions can roast alongside potatoes for a complete meal.
One-pan convenience: Use a rimmed baking sheet to catch juices for an easy cleanup.
This method gives crispy, golden chicken skin, tender juicy meat, and potatoes full of roasted flavor — simple but deeply satisfying!
