Easy Chicken and Potato Bake (Print version)
Juicy roasted chicken thighs and tender potatoes baked in one pan with garlic butter, lemon, paprika, and herbs.
# Ingredients:
For the potatoes
01 -
1 1/2 lb (680 g) baby potatoes or Yukon gold potatoes, cut into 1-inch pieces
02 -
1 medium yellow onion, sliced
03 -
1 tablespoon olive oil
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon kosher salt, divided
06 -
1/2 teaspoon black pepper, divided
For the chicken
07 -
6 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
08 -
4 tablespoons (56 g) unsalted butter, softened
09 -
4 cloves garlic, minced
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon dried thyme
12 -
1 teaspoon lemon zest
13 -
1 tablespoon fresh lemon juice, plus wedges for serving
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F. Lightly grease a 9-by-13-inch baking dish or a large rimmed sheet pan.
02 -
Add the potatoes and onion to the baking dish. Toss with olive oil, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread into an even layer.
03 -
In a small bowl, mash the softened butter with garlic, oregano, thyme, lemon zest, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper.
04 -
Pat the chicken thighs very dry with paper towels. Rub the garlic butter over the skin and place the thighs skin-side up over the potatoes.
05 -
Bake uncovered for 38-45 minutes, until the potatoes are fork-tender and the chicken reaches 165°F in the thickest part. If needed, broil for 2-3 minutes to crisp the skin.
06 -
Let the pan rest for 5 minutes. Squeeze lemon juice over the chicken and potatoes, sprinkle with parsley, and serve with extra lemon wedges.
# Good to know:
01 -
Cut potatoes small so they finish cooking at the same time as the chicken.
02 -
Let the chicken rest for 5 minutes before serving for juicier meat.