Golden Oven Chicken and Potatoes
A delicious and easy one-pan meal featuring roasted chicken and potatoes seasoned with herbs and lemon.
Equipment
- 1 large baking sheet
- 1 Mixing bowl large
- 1 meat thermometer optional
Ingredients
Main Ingredients
- 4 bone-in skin-on chicken thighs
- 1.5 lbs baby potatoes halved
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp fresh rosemary chopped
- 1 lemon juiced
- Salt and pepper to taste
Optional Add-ins
- 1 onion sliced
- 1/2 tsp red pepper flakes
- 1 cup sliced carrots or bell peppers
Instructions
Preparation
- Preheat your oven to 425°F. Prepare a large baking sheet by lining it with parchment paper or lightly greasing with oil.
- In a large mixing bowl, combine the halved potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss to coat evenly.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer.
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- Place the chicken thighs skin side up among the potatoes on the baking sheet.
- Bake in the preheated oven for 45 to 50 minutes or until the chicken is cooked through and the skin is crispy. The internal temperature should reach 165°F.
Serving
- Remove from the oven and let the dish rest for a few minutes. Squeeze fresh lemon juice over the chicken and potatoes before serving. Garnish with additional rosemary if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Ensure the chicken skin is dry before baking for crispiness. Let the chicken rest before serving to retain juiciness.
Ingredient Substitutions: Olive oil can be substituted with avocado oil. Fresh rosemary can be replaced with thyme.
How to Serve: Serve with a fresh salad or steamed vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the potatoes and season the chicken in advance to save time on busy evenings.
Ingredient Substitutions: Olive oil can be substituted with avocado oil. Fresh rosemary can be replaced with thyme.
How to Serve: Serve with a fresh salad or steamed vegetables for a complete meal.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Prepare the potatoes and season the chicken in advance to save time on busy evenings.