One Pan Roasted Chicken and Potatoes

This one pan roasted chicken and potatoes recipe is a quick and easy dinner option perfect for busy weeknights. Juicy chicken thighs are roasted alongside tender baby potatoes, infused with garlic and aromatic herbs for a deliciously flavorful meal.

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 pound baby potatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Warm the oven up to 425F 220C

Put the potatoes in a large bowl and cut them in half

Add the minced garlic, salt, pepper, dried thyme and rosemary, and olive oil

Toss the potatoes until they are evenly covered

Set the potatoes on one side of a baking sheet, making room for the chicken thighs in the middle

On both sides, season the chicken thighs with salt and pepper

On the other side of the baking sheet, put the chicken thighs

Place in an oven that has already been heated and roast for 35 to 40 minutes, or until the potatoes are soft and the chicken is cooked all the way through

Add chopped parsley as a garnish before serving