eatingeuropean.com
Roasted Chicken Thighs and Potatoes
Looking for a dinner that practically makes itself? Roasted chicken thighs and potatoes are juicy, golden, and packed with flavor thanks to a lemon and rosemary marinade. The meat cooks up tender and succulent, while the potatoes soak up all those savory drippings, becoming crispy on the outside and fluffy inside.
Prep
10 min
Cook
45 min
Total
55 min
Serves
8
Instructions
- 01
Preheat the oven to 425°F.
- 02
Peel potatoes and cut them into quarters. If they are big, cut them into eights.
- 03
In a bowl, combine olive oil, lemon juice, rosemary, salt, paprika, and garlic powder.
- 04
Place the potatoes in a baking dish (3QT), scatter them all over the dish.
- 05
Pour half of the marinade over the potatoes and mix well.
- 06
Place the chicken thighs on top of the potatoes.
- 07
Pour the remaining marinade over the chicken thighs and distribute it evenly on both sides.
- 08
Sprinkle some more paprika on top of the chicken and place the dish in the oven.
- 09
Bake at 425°F for 45 minutes or until the internal temperature of the chicken is 165°F,
Nutrition
per serving · 1 serving
- Calories
- 480
- Protein
- 26g
- Carbs
- 24g
- Fat
- 31g
- Fiber
- 3g
- Sugar
- 1g
- Sat. fat
- 7g
- Sodium
- 556mg
- Cholesterol
- 142mg
Variations & swaps
Main Ingredients and Substitutions
- Refer to the recipe card to see the full list of ingredients with measurements!
- Chicken Thighs – Bone-in, skin-on thighs work best for maximum juiciness and flavor, but you can swap in drumsticks or even bone-in breasts with a slight adjustment to cooking time.
- Yellow Potatoes – Yukon Golds are ideal for their buttery texture, but red potatoes or russets also work. Just be sure to cut them into similar-sized chunks.
- Fresh Rosemary – For that essential, savory herb flavor. You can also use thyme or oregano if that’s what you have on hand.
- Olive Oil – A good quality extra virgin olive oil makes all the difference, adding a rich base flavor. Avocado oil is a great neutral alternative.
- Lemon Juice – Add a squeeze of fresh lemon to brighten everything up and cut through the richness. Bottled juice is fine in a pinch, but it tends to be more bitter.
- Paprika – Sweet paprika gives the chicken a lovely warmth and golden color, but if you prefer a smokier flavor, smoked paprika is a fantastic swap.
- Garlic Powder – I use this for convenience, but minced fresh garlic works beautifully if you prefer a stronger, fresher garlic taste.
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