Roasted Chicken Thighs With Potatoes
A comforting one-pan meal featuring juicy roasted chicken thighs and tender Yukon Gold potatoes, infused with savory spices and garlic.
Ingredients
Main Ingredients
- 6 pieces chicken thighs (bone-in and skin-on)
- 1.25 lb Yukon Gold potatoes creamy texture
- 1/3 cup olive oil moisture and flavor
- 3 tbsp balsamic vinegar tangy depth
- 5 cloves garlic (freshly minced) aromatic
Spices
- 1.5 tsp paprika color and warmth
- 0.5 tsp smoked paprika smoky undertone
- 1/2 tsp garlic powder enhanced flavor
- 1/2 tsp onion powder savory note
- 3/4 tsp cumin earthy warmth
- 1/4 tsp coriander citrusy hint
- to taste salt
- to taste pepper
Garnish
- to taste fresh parsley for garnish
Instructions
Preparation
- Preheat your oven.
- Pat chicken thighs dry with paper towels and season with salt and pepper in a large mixing bowl.
Marinade
- Add olive oil, balsamic vinegar, and minced garlic to the chicken. Toss until well-coated.
Prepare Potatoes
- Wash and cut Yukon Gold potatoes into bite-sized pieces.
- Toss potatoes in a separate bowl with olive oil, salt, pepper, and chosen spices.
Assembly
- Spread potatoes on a baking sheet in a single layer, then place marinated chicken on top, skin side up.
Cooking
- Roast in the preheated oven, monitoring until chicken is golden and potatoes are tender.
- Remove from oven, garnish with fresh parsley, and serve.
Notes
Ensure chicken skin is dry before marinating for crispiness. Don't overcrowd the baking sheet. For extra crispy skin, broil briefly at the end.