Chicken and Red Potatoes

Elevate your weeknight dinner routine with this hearty and flavorful Chicken and Red Potatoes recipe. Featuring tender, juicy bone-in chicken thighs paired with perfectly roasted red potatoes, this dish is seasoned with a mouthwatering blend of garlic, fresh rosemary, paprika, and thyme. With just 15 minutes of prep and one baking sheet, this oven-roasted meal strikes the perfect balance between simplicity and gourmet appeal. The crispy golden skin of the chicken and the buttery, caramelized potatoes are finished with a squeeze of fresh lemon for a bright, zesty touch. Perfect for busy evenings yet elegant enough for guests, this crowd-pleaser is a must-try for anyone craving a wholesome, satisfying dinner. Keywords: chicken and red potatoes, roasted chicken thighs, easy sheet pan dinners, garlic and rosemary chicken, oven-roasted potatoes.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 1.5 pounds red potatoes
• 3 tablespoons olive oil
• 4 pieces garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 piece lemon, sliced into wedges

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the red potatoes thoroughly and cut them into quarters. If the potatoes are small, you can simply halve them.

Step 3

In a large mixing bowl, combine the red potatoes with 2 tablespoons of olive oil, 2 minced garlic cloves, 1 teaspoon of chopped rosemary, 0.75 teaspoons of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of paprika. Toss well to coat the potatoes evenly.

Step 4

Nestle the chicken thighs into the same bowl and drizzle with the remaining 1 tablespoon of olive oil. Sprinkle the chicken with the remaining 0.75 teaspoons of salt, 0.5 teaspoons of paprika, 0.5 teaspoons of black pepper, and 1 teaspoon of thyme. Add the remaining minced garlic and rosemary. Toss gently to coat.

Step 5

Transfer the seasoned chicken thighs and potatoes to a large baking sheet. Arrange the chicken thighs skin-side up, and spread the potatoes around them in a single layer.

Step 6

Roast in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. Halfway through cooking, stir the potatoes for even browning.

Step 7

Optional: For extra crispy skin on the chicken, broil on high for 2-3 minutes at the end, keeping a close eye to avoid burning.

Step 8

Remove the baking sheet from the oven and let the chicken rest for 5 minutes. Serve with fresh lemon wedges on the side for a bright and zesty finish.

Nutrition Facts

Serving size	(1380.2g)

Amount per serving	% Daily Value*
Calories	2300.3

Total Fat 146.7g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 486mg	0%
Sodium 4075.5mg	0%
Total Carbohydrate 130.0g	0%
Dietary Fiber 16.4g	0%
Total Sugars 9.7g
Protein 123.6g	0%

Vitamin D 0IU	0%
Calcium 211.5mg	0%
Iron 13.2mg	0%
Potassium 4373.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 21.2%

Carbs: 22.3%