Description
Herb Roasted Chicken Thighs with Potatoes
Ingredients:
6 bone-in, skin-on chicken thighs
500g baby potatoes, halved
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Season the Chicken: Pat the chicken thighs dry with paper towels. In a small bowl, mix olive oil, garlic, paprika, thyme, rosemary, salt, and black pepper. Rub this mixture all over the chicken thighs.
3. Prepare the Potatoes: Toss the halved potatoes with olive oil, salt, black pepper, and a pinch of rosemary in a large mixing bowl.
4. Assemble: Arrange the chicken thighs and potatoes in a single layer on a baking sheet or roasting pan. Make sure the chicken is skin-side up.
5. Roast: Bake in the preheated oven for 35-40 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165°F or 75°C). Stir the potatoes halfway through cooking for even browning.
6. Broil (Optional): For extra crispy skin, broil the chicken for 2-3 minutes at the end of the cooking time.
7. Serve: Garnish with fresh parsley and serve immediately with a side salad or steamed vegetables.
This herb-roasted chicken with potatoes is a simple yet flavorful dish perfect for any dinner!
#RoastedChicken #ComfortFood
Step-by-Step Guide
Follow these detailed steps for perfect results every time. First, ensure your chicken thighs are fully thawed and patted very dry; this is crucial for crispy skin. Preheat your oven to 200°C (400°F) with the rack in the middle position. While it heats, mix the olive oil, minced garlic, paprika, thyme, rosemary, salt, and pepper in a bowl to create a fragrant paste. Coat each chicken thigh thoroughly with this mixture, including under the skin if possible. In a separate bowl, toss the halved potatoes with oil, salt, pepper, and rosemary. Use a large, rimmed baking sheet and arrange the chicken (skin-side up) and potatoes in a single, uncrowded layer. Roast for 20 minutes, then remove the pan and carefully stir the potatoes. Return to the oven for another 15-20 minutes. Finally, check the internal temperature of the thickest thigh with a meat thermometer; it must read 75°C (165°F). Let the chicken rest for 5 minutes before serving.
Serving Suggestions
This hearty dish pairs beautifully with a variety of sides. For a fresh contrast, serve it with a simple arugula salad dressed with lemon vinaigrette or some steamed green beans. To soak up the delicious pan juices, offer crusty bread or dinner rolls. For a brighter meal, a side of tangy coleslaw or roasted carrots complements the savory herbs perfectly.
How-to Summary
Dry chicken, coat with herb-oil paste, toss potatoes with oil and seasonings, arrange on a single-layer pan, roast at 200°C for 35-40 mins (stirring potatoes halfway), broil briefly for crispier skin, garnish with parsley, and serve.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the cooking time by 5-10 minutes as they cook faster. Note that the skin helps keep the meat moist and provides flavor.
What other vegetables can I add? Carrots, parsnips, onions, or bell peppers are excellent additions. Cut them into even-sized pieces and toss with the potatoes.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 175°C (350°F) oven until warmed through to maintain texture.
My potatoes aren’t crispy. What went wrong? They were likely overcrowded on the pan, causing them to steam. Ensure they are in a single layer with space between pieces.
Can I prepare this dish ahead of time? You can mix the herb paste and coat the chicken up to a day in advance, storing it covered in the fridge. Let it sit at room temperature for 20 minutes before roasting.
Common Mistakes to Avoid
- Not patting the chicken skin dry, resulting in soggy skin.
- Crowding the baking sheet, which steams the food instead of roasting it.
- Skipping the step of stirring the potatoes, leading to uneven cooking.
- Overlooking the use of a meat thermometer, which can result in undercooked or dry chicken.
- Adding fresh herbs like parsley too early; they should only be used as a final garnish.
Conclusion
This Herb Roasted Chicken Thighs with Potatoes recipe is a testament to how simple ingredients can create an exceptionally flavorful and satisfying meal. By following the detailed guide and avoiding common pitfalls, you can achieve perfectly crispy skin, tender chicken, and golden potatoes with minimal effort. It’s a versatile, crowd-pleasing dish that deserves a regular spot in your dinner rotation.