Garlic Herb Chicken and Roasted Potatoes

Ingredients

• 4 chicken thighs (bone-in, skin-on preferred)

• 1 lb baby potatoes (or 2–3 medium potatoes chopped)

• 3 tbsp olive oil

• 4 cloves garlic (minced)

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika

• 1 tsp dried thyme or rosemary

• ½ tsp onion powder

• Optional: juice of ½ lemon

• Optional garnish: chopped parsley

Instructions

1. Preheat oven
Preheat to 400°F (205°C).

2. Prep the potatoes
Cut potatoes into bite-sized pieces. Toss with:

• 1 tbsp olive oil

• a pinch of salt and pepper

Spread them on a sheet pan or baking dish.

3. Season the chicken
In a bowl mix:

• remaining olive oil

• garlic

• paprika

• thyme/rosemary

• onion powder

• salt and pepper

Rub this mixture all over the chicken.

4. Assemble
Place the chicken on top of or next to the potatoes on the pan.

5. Roast
Bake for 35–45 minutes, until:

• chicken reaches 165°F internal temp

• potatoes are golden and tender

6. Finish
Optional: squeeze fresh lemon juice over everything and sprinkle parsley.

✅ Pro Tips

• For extra crispy potatoes, flip them halfway through cooking.

• If you want more flavor, add sliced onions or carrots to the pan.

• A drizzle of melted butter in the last 5 minutes makes it amazing.