Description
A rustic one-pan dinner featuring herb-marinated roasted chicken with golden, garlic-butter-glazed baby potatoes. Perfect for weeknights or gatherings, this dish delivers maximum flavor with minimal effort.
Ingredients
4 bone-in, skin-on chicken thighs (or 2 breasts, split)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper to taste
Juice of 1/2 lemon
1 lb baby potatoes, halved
1 tbsp olive oil (for potatoes)
2 tbsp unsalted butter
2 cloves garlic, minced (for glaze)
1 tbsp chopped fresh parsley (or 1 tsp dried)
Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease or line a large baking dish or sheet pan.
- In a bowl, mix olive oil, minced garlic, rosemary, thyme, oregano, smoked paprika, lemon juice, salt, and pepper.
- Rub the herb mixture evenly over the chicken and set aside to marinate.
- Toss halved baby potatoes with olive oil, salt, and pepper.
- Arrange chicken and potatoes on the baking dish, skin-side up, spreading potatoes around the chicken.
- Roast for 40–45 minutes, until chicken reaches 165°F (74°C) and potatoes are golden and tender.
- Meanwhile, melt butter in a skillet, add minced garlic, and sauté for 30 seconds until fragrant.
- Remove potatoes from the oven and toss with garlic butter glaze and parsley.
- Serve roasted chicken with glazed baby potatoes.
Notes
Use chicken breasts instead of thighs for leaner meat.
Swap baby potatoes with fingerling or Yukon Golds for variety.
Add vegetables like carrots, peppers, or onions to the pan.
Store leftovers in an airtight container in the fridge for up to 3 days.
For crispier potatoes, roast in a single layer and flip halfway.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
