Roasted Herb Chicken with Potatoes
Dive into the comforting flavors of Roasted Herb Chicken with Potatoes, a one-pan masterpiece that's as satisfying as it is easy to prepare. This recipe combines crispy, golden-brown chicken thighs with perfectly roasted Yukon Gold potatoes, all infused with the fragrant notes of fresh rosemary, thyme, and zesty lemon. A splash of chicken stock keeps everything tender and juicy, while aromatic garlic adds a rich depth of flavor. Perfect for a weeknight dinner or an impressive weekend meal, this dish comes together with minimal prep and boasts a beautiful presentation. Serve it straight from the oven with the luscious pan juices drizzled on top for a hearty, herbaceous feast your whole family will love.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium Yukon Gold potatoes
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons fresh rosemary
- 2 teaspoons fresh thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large lemon
- 0.5 cup chicken stock
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Rinse the chicken thighs under cold water and pat them dry with paper towels.
Step 3
Peel and cut each potato into quarters. Place them in a large mixing bowl.
Step 4
Add 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of rosemary, 1 teaspoon of thyme, 1 teaspoon of salt, and 0.5 teaspoon of pepper to the potatoes. Toss to thoroughly coat.
Step 5
Place the seasoned potatoes in a single layer on a large baking sheet or roasting pan.
Step 6
Brush the chicken thighs with the remaining olive oil and season with the remaining garlic, rosemary, thyme, salt, and pepper. Squeeze half of the lemon over the chicken for added zest.
Step 7
Arrange the chicken thighs on top of the potatoes, ensuring they are skin-side up.
Step 8
Pour chicken stock into the pan around the edges, taking care not to wash away the seasonings.
Step 9
Cut the remaining half of the lemon into slices and place them around the chicken and potatoes.
Step 10
Bake in the preheated oven for about 40-50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin is crispy and golden.
Step 11
Remove from oven and let it rest for about 5 minutes before serving.
Step 12
Serve the roasted chicken with the flavorful potatoes, spooning any pan juices over the dish for enhanced flavor.
Nutrition Facts
| Serving size | (1714.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2437.1 |
| Total Fat 147.8g | 0% |
| Saturated Fat 36.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 496.6mg | 0% |
| Sodium 4153.9mg | 0% |
| Total Carbohydrate 153.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 7.7g | |
| Protein 132.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 238.8mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 4869.8mg | 0% |
Source of Calories