Garlic Herb Roasted Chicken Thighs with Baby Potatoes

Here’s a cozy, one-pan style Garlic Herb Roasted Chicken Thighs with Baby Potatoes — crispy-skinned chicken, buttery potatoes, and loads of garlic and herbs.

🍗 Garlic Herb Roasted Chicken Thighs with Baby Potatoes

Ingredients (4 servings)

• 6 bone-in, skin-on chicken thighs

• 1 ½ lbs baby potatoes, halved

• 3 tablespoons olive oil (divided)

• 4 garlic cloves, minced (or whole cloves for milder flavor)

• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)

• 1 tablespoon fresh thyme, chopped (or 1 tsp dried)

• 1 teaspoon paprika

• Salt & black pepper, to taste

• 2 tablespoons unsalted butter, melted

• Lemon wedges, for serving (optional)

Instructions

1. Preheat oven:

   • Heat to 400°F (200°C).

2. Season chicken:

   • Pat chicken dry with paper towels (for crispier skin).

   • Rub with 2 tablespoons olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.

3. Prepare potatoes:

   • In a bowl, toss halved baby potatoes with remaining 1 tablespoon olive oil, salt, and pepper.

4. Assemble:

   • Arrange chicken thighs skin-side up on a baking sheet or large oven-safe skillet.

   • Scatter potatoes around chicken.

   • Drizzle melted butter over everything.

5. Roast:

   • Bake for 40–45 minutes, until chicken reaches 165°F (74°C) and skin is golden brown.

   • For extra crispiness, broil 2–3 minutes at the end.

6. Serve:

   • Squeeze fresh lemon over top before serving for brightness.

   • Serve directly from the pan for a rustic family-style meal.

✨ The chicken comes out juicy inside with crispy skin, and the potatoes roast in the herby chicken drippings — pure comfort food!