Baked Chicken Thighs and Potatoes with Herbs
Five bone-in chicken thighs roast with potatoes and a shared paprika-and-herb seasoning, followed by a short rest.
Ingredients
Main Ingredients
- 5 bone-in chicken thighs
- 750 g potatoes Peeled or scrubbed.
- 1.5 tablespoon olive oil, divided
Seasoning
- 2 teaspoons paprika
- 1 teaspoon onion granules
- 0.5 teaspoon garlic powder
- 0.5 teaspoon rosemary
- 0.5 teaspoon thyme
- 0.5 teaspoon black pepper Or to taste.
- Salt, to taste
Instructions
Method
- Preheat to 400°F. Combine paprika, onion granules, garlic powder, rosemary, thyme, black pepper, and salt; divide the blend into two equal portions.
- Scrub or peel 750 g potatoes and cut into even bite-size pieces; dry thoroughly. Toss with 3/4 tablespoon olive oil and half the seasoning.
- Pat five bone-in thighs dry. Coat with the remaining 3/4 tablespoon oil and the other half of the seasoning.
- Place the chicken on a roomy tray, skin-side up if applicable, and spread the potatoes around it in one layer. Roast for 40–45 minutes, until each thigh reaches 165°F and the potatoes are fork-tender; remove finished chicken if the potatoes need longer.
- Rest the chicken for 5 minutes. Serve one thigh per portion with one-fifth of the potatoes.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3 days.
- Reheat portions to 165°F, adding a little water or broth if needed.