Roasted Chicken and Herbed Potatoes
Elevate your weeknight dinner with this irresistible Roasted Chicken and Herbed Potatoes recipe, a perfect blend of simplicity and flavor. Tender, golden-brown chicken thighs are roasted alongside crispy, herb-infused potatoes, creating a one-pan masterpiece that's both hearty and satisfying. This recipe highlights the aromatic combination of fresh rosemary, thyme, garlic, and a touch of zesty lemon, perfectly balancing the richness of buttery roasted chicken. With just 15 minutes of prep time and a short list of wholesome ingredients, this dish is a go-to for busy evenings or casual dinner parties. Serve it straight from the oven with a sprinkle of fresh herbs for a show-stopping meal that’s bursting with flavor. Perfect for home cooks seeking an easy, crowd-pleasing recipe that delivers on both taste and presentation!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces chicken thighs
- 3 large potatoes
- 4 tablespoons olive oil
- 4 pieces garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 piece lemon
- 2 tablespoons butter
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash and pat dry the chicken thighs. Place them in a large roasting pan or on a baking sheet.
Step 3
Peel and cut the potatoes into 1-inch cubes. Add them to the roasting pan around the chicken.
Step 4
In a small bowl, mix together the olive oil, minced garlic cloves, salt, and black pepper.
Step 5
Pour half of the olive oil mixture over the chicken and the other half over the potatoes. Toss the potatoes to ensure they are well coated.
Step 6
Strip the rosemary and thyme leaves from their stems and scatter them evenly over the chicken and potatoes.
Step 7
Cut the lemon in half, squeeze the juice over the chicken and potatoes, and then place the squeezed lemon halves in the pan for added flavor.
Step 8
Cut the butter into small pieces and distribute them evenly over the chicken.
Step 9
Roast in the preheated oven for about 45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender and crispy.
Step 10
Allow the chicken to rest for 5 minutes before serving.
Step 11
Serve the chicken and potatoes warm, garnished with additional fresh herbs if desired.
Nutrition Facts
| Serving size | (1666.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2847.6 |
| Total Fat 146.4g | 0% |
| Saturated Fat 41.0g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 629.8mg | 0% |
| Sodium 3095.2mg | 0% |
| Total Carbohydrate 202.1g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 12.3g | |
| Protein 180.5g | 0% |
| Vitamin D 46.5IU | 0% |
| Calcium 263.4mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 6426.0mg | 0% |
Source of Calories