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- 4 bone-in, skin-on chicken thighs - 4 medium-sized Yukon Gold potatoes, quartered - 5 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped The chicken thighs are the star of this dish. Their skin crisps up nicely in the oven. Yukon Gold potatoes add a creamy texture and buttery flavor. Minced garlic, chopped rosemary, and thyme give the dish a fresh, aromatic taste. Fresh herbs elevate each bite. - 1 tablespoon olive oil - Salt and pepper - 1 teaspoon smoked paprika Olive oil helps the chicken and potatoes cook evenly. Salt and pepper enhance the flavors. Smoked paprika provides a subtle smokiness that complements the dish perfectly. - Lemon zest - Fresh parsley Adding lemon zest brightens the dish. It gives a fresh note that cuts through the richness. Chopped parsley adds a pop of color and fresh flavor. These garnishes make the meal even more appealing. First, I mix the garlic, rosemary, thyme, olive oil, lemon juice, lemon zest, smoked paprika, salt, and pepper in a large bowl. This creates a flavorful marinade. I want the herbs to blend well with the oil and lemon. This adds a fresh taste to the chicken. Next, I add the chicken thighs to the bowl. I coat them fully in the marinade. It’s best to let them sit for at least 15 minutes. For even more flavor, I suggest marinating for up to 2 hours in the fridge. Now, I quarter the Yukon Gold potatoes. This size helps them cook evenly. In another bowl, I toss the potatoes with a bit of olive oil, salt, and pepper. I might also add some leftover marinade for extra flavor. It’s important to coat them well so they get crispy. In a large roasting pan, I arrange the marinated chicken thighs skin-side up. I scatter the seasoned potatoes around the chicken. This setup helps the flavors mix during cooking. I preheat the oven to 425°F (220°C). Then, I roast the dish for about 40 to 45 minutes. I check that the chicken is golden brown and crispy, reaching an internal temperature of 165°F (75°C). The potatoes should be tender with crispy edges. Once done, I let the dish rest for 5 to 10 minutes before serving. This helps the juices settle in the chicken, making it moist. To get crispy skin on your chicken, start with bone-in, skin-on thighs. Pat them dry with a paper towel first. This helps the skin crisp up in the oven. The key is to roast them at a high temperature. I recommend 425°F (220°C). This hot oven will give you that golden, crunchy skin you want. Cook the chicken until it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for the best results. Insert it into the thickest part of the thigh, avoiding the bone. This step ensures the chicken is safe to eat and juicy. For tasty potatoes, use Yukon Golds. They hold their shape and get crispy. Toss your quartered potatoes in a bowl with olive oil, salt, and pepper. Add leftover marinade for extra flavor. Mix well to ensure each piece is covered. To avoid mushiness, do not overcrowd the pan. Arrange the potatoes in a single layer around the chicken. This allows hot air to circulate and crisp them up nicely. Marinate the chicken for at least 15 minutes. This allows the flavors to soak in. If you have time, let it sit for up to 2 hours in the fridge. Longer marination gives you a richer taste. Marination is important because it adds flavor and helps keep the chicken moist. The acid from the lemon juice helps break down proteins, making the chicken tender. Enjoy the burst of flavor in each bite! {{image_2}} You can switch out the chicken for other meats. Try using bone-in, skin-on chicken thighs for the best flavor. If you want to use pork, choose pork chops. For beef, opt for a brisket cut. Just adjust the cooking time based on the meat's thickness. If you want a lighter option, use skinless chicken breasts. They cook faster but can dry out more easily. To keep them tasty, marinate them longer. You can also add extra olive oil to help keep them moist. If you want different flavors, switch up the herbs. You can use oregano or basil for a Mediterranean twist. For a more robust taste, try using sage or dill. These herbs add depth and make the dish exciting. You can also use dried herbs if fresh ones are not available. Just use one-third of the amount. Dried herbs are stronger, so less is more. They still work well in a marinade and on the chicken. Feel free to add more vegetables to the dish. Carrots and green beans roast well alongside the chicken. You can also try Brussels sprouts or zucchini for variety. When adding different vegetables, keep cooking times in mind. Harder veggies, like carrots, need more time than softer ones, like zucchini. Add the softer veggies halfway through cooking to ensure everything is perfectly tender. To keep your Garlic Herb Roasted Chicken and Potatoes fresh, let it cool first. Store leftovers in an airtight container. This helps keep the flavors intact. Place the container in the fridge. You can keep it for up to four days. Make sure to seal it well to avoid odors from other foods. If you want to save some for later, you can freeze the dish. Let it cool completely before freezing. Place portions in freezer bags or airtight containers. Squeeze out any air to prevent freezer burn. You can freeze it for up to three months. When ready to eat, defrost in the fridge overnight. This keeps the chicken tender and juicy. To reheat, use an oven for the best results. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes. Check that the chicken is hot throughout. This way, you keep the juicy texture. You can also use a microwave if you're in a hurry. Just be careful not to overcook it. To keep the chicken moist, use bone-in, skin-on thighs. The skin helps lock in moisture. Marinate the chicken for at least 15 minutes. You can marinate it longer for more flavor. Cook it at the right temperature, about 425°F (220°C), for about 40-45 minutes. Check that it reaches 165°F (75°C) inside. Let the chicken rest for a few minutes after cooking. This step helps the juices stay inside. Yes, you can prep this dish in advance. Marinate the chicken and store it in the fridge for up to 2 hours. You can also cut the potatoes and toss them with oil and seasoning ahead of time. Just cover them and keep them in the fridge too. When you are ready to cook, arrange everything in the roasting pan and bake. This method saves time on busy days. This dish pairs well with simple sides. A fresh green salad works nicely. Steamed green beans or broccoli add color and nutrition. You could also serve some crusty bread to soak up the juices. For a touch of sweetness, roasted carrots or glazed Brussels sprouts are great choices. These sides complement the flavors of the chicken and potatoes well. If you don’t have fresh herbs, dried herbs are a good substitute. Use about one-third of the amount of dried herbs. For example, if the recipe calls for 2 tablespoons of fresh thyme, use about 2 teaspoons of dried thyme. You can also use garlic powder instead of fresh garlic. This change will still give you a nice flavor. Just remember to adjust the quantities to avoid overpowering the dish. In this blog post, we explored how to make Garlic Herb Roasted Chicken and Potatoes. You learned about essential ingredients like chicken thighs, Yukon Gold potatoes, and fresh herbs. I shared step-by-step instructions, tips for perfect cooking, and how to customize the dish with different proteins and herbs. Remember, marinating adds flavor. Proper storage keeps leftovers fresh. Enjoy creating this dish, and feel free to experiment. Cooking is fun and personal. Happy roasting!

Garlic Herb Roasted Chicken & Potatoes

Discover the mouthwatering flavors of Garlic Herb Roasted Chicken & Potatoes with this easy recipe! Juicy chicken thighs marinated in garlic, rosemary, and lemon are paired with crispy Yukon Gold potatoes for a delicious one-pan meal. Perfect for a weeknight dinner or special occasion, this dish is sure to impress. Click through to explore all the steps and make your kitchen come alive with aromatic goodness!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium-sized Yukon Gold potatoes, quartered

5 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon olive oil

1 lemon, zested and juiced

Salt and pepper to taste

1 teaspoon smoked paprika

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon juice and zest, smoked paprika, salt, and pepper. Mix well to create a marinade.

      Add the chicken thighs to the bowl and coat them evenly with the marinade, ensuring they are well covered. Let them marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

        In another bowl, toss the quartered potatoes with a little olive oil, salt, pepper, and some of the leftover herb marinade (if any). Ensure they are well coated.

          In a large roasting pan, arrange the marinated chicken thighs skin-side up. Scatter the potatoes around the chicken.

            Roast in the preheated oven for about 40-45 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (75°C). The potatoes should be tender and crispy on the edges.

              Once cooked, remove from the oven and let rest for about 5-10 minutes.

                Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 mins prep | 45 mins cook | 4 servings