Roasted Chicken Thighs with Red Potatoes
Crispy roasted chicken thighs with red potatoes baked right along with the chicken make a delicious weeknight meal.
Servings: 6
Ingredients
- 5-6 small bone-in chicken thighs approximately 2 pounds
- 1 pound small red potatoes halved
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- 1 tablespoon Italian seasoning
- 1 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F. Place the chicken and potatoes on a large baking sheet.
- Stir the olive oil, lemon juice, garlic together with all of the spices. Drizzle the spice mixture over the meat and potatoes. Use your hands to stir the pieces around a bit and make sure everything is well coated. Be sure to leave the chicken skin-side up.
- Place the pan in the center of the oven and roast for approximately 50 minutes, until the chicken is golden brown and cooked through and the potatoes are tender and slightly crisp.
Notes
If your potatoes are bigger than about 1-inch in size, you’ll want to quarter them (instead of simply halving them) to make sure they pick up plenty of flavor from the seasonings.
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
Nutrition
Calories: 345kcal · Carbohydrates: 14g · Protein: 17g · Fat: 25g · Saturated Fat: 6g · Polyunsaturated Fat: 4g · Monounsaturated Fat: 13g · Trans Fat: 0.1g · Cholesterol: 92mg · Sodium: 668mg · Potassium: 561mg · Fiber: 2g · Sugar: 1g · Vitamin A: 93IU · Vitamin C: 9mg · Calcium: 33mg · Iron: 2mg
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