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Roasted Chicken Thighs and Potatoes
Bone-in, skin-on chicken thighs and Yukon Gold potatoes roast together with lemon, garlic, olive oil, and Italian seasoning. The chicken becomes crisp and golden while the potatoes turn tender and absorb the savory pan juices.
Prep
10 min
Cook
45 min
Total
55 min
Serves
4
Instructions
- 01
Preheat the oven to 200 °C.
- 02
Pat 1 kg bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting pan.
- 03
Add 700 g Yukon Gold potatoes, peeled and cubed, around the chicken. Spread the pieces as evenly as the pan allows.
- 04
In a bowl, whisk together 60 ml extra virgin olive oil, 2 tablespoons fresh lemon juice, 120 ml water or chicken broth, 5 garlic cloves, minced, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and 1½ tablespoons Italian seasoning.
- 05
Pour the mixture over the chicken and potatoes, then toss gently to coat. Arrange the chicken skin-side up with the potatoes surrounding it.
- 06
Roast uncovered for 45–50 minutes, until the skin is crisp and golden, the potatoes are tender, and the thickest part of the chicken reaches at least 74 °C without touching the bone.
- 07
Rest the chicken for 5 minutes. Spoon the roasted potatoes and pan juices around the chicken, then serve.
Nutrition
per serving · 1 serving
- Calories
- 734
- Protein
- 39g
- Carbs
- 34g
- Fat
- 49g
- Fiber
- 5g
- Sugar
- 2g
- Sat. fat
- 11g
- Sodium
- 1049mg
- Cholesterol
- 208mg
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