Ingredients
Scale
Let’s keep it simple and delicious. Here’s what you’ll need:
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- Juice of 1 lemon
- Fresh parsley, chopped (optional, for garnish)
If you don’t have baby potatoes, feel free to use russet or Yukon Golds. And if you’re out of oregano, thyme or rosemary work well too. Flexibility is key in home cooking—just like how my mom would whip up magic with whatever was on hand.
Instructions
Let’s get cooking! Here’s how you can whip up this delightful dish:
- Preheat your oven to 400°F (200°C). While the oven heats up, grab a large sheet pan or a baking dish.
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread them out on the pan.
- Rub the chicken thighs with the remaining olive oil, salt, pepper, paprika, and oregano. Nestle them skin-side up among the potatoes.
- Sprinkle the minced garlic over the chicken and potatoes, then drizzle everything with lemon juice.
- Roast in the oven for 35-40 minutes, or until the chicken is golden and cooked through (165°F internal temperature) and the potatoes are tender.
- If you wish, garnish with fresh parsley before serving. It’s an extra touch that reminds me of how my dad would finish his dishes with a sprinkle of herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken and Potatoes One Pan, recipe, cooking, food
