Ingredients
Bone-in, skin-on chicken thighs or breasts
Baby potatoes or Yukon gold potatoes, cut into wedges
Fresh rosemary
Fresh thyme
Dried oregano
Fresh parsley
Garlic cloves, minced
Lemon, juiced
Olive oil
Salt
Black pepper
Instructions
1. Preheat the oven to 400-425°F.
2. Cut baby potatoes or Yukon gold potatoes into wedges.
3. In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, oregano, parsley, salt, and pepper.
4. Toss the chicken thighs or breasts and potatoes in the herb oil mixture until well coated.
5. Arrange the chicken skin-side up on a baking sheet or oven-safe dish.
6. Spread the potatoes around the chicken in a single layer.
7. Optionally, add other vegetables like carrots or onions for extra flavor.
8. Roast in the oven for 30-45 minutes until the chicken is cooked through and the potatoes are tender.
9. Check that the chicken reaches an internal temperature of 165°F.
10. If desired, broil for a few minutes at the end for extra crispy skin.
11. Remove from the oven and let rest for a few minutes before serving.
12. Serve warm, ensuring each portion has both chicken and potatoes.
13. Enjoy a comforting, satisfying, and budget-friendly meal.
14. Store leftovers in an airtight container and reheat when needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra crispy chicken skin, broil for the last few minutes of cooking while keeping a close eye to prevent burning.
Toss the potatoes and chicken with the herb and oil mixture thoroughly to ensure even seasoning and maximum flavor in every bite.
For added depth, mix in vegetables like carrots or onions to soak up the delicious juices while roasting.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Roasting
- Cuisine: American