Roasted Chicken Thighs and Potatoes

Ingredients

4 bone-in skin-on chicken thighs
4 small Yukon Gold or red potatoes quartered
3 cloves garlic minced
2 tbsp olive oil
1 tsp rosemary fresh or dried
1 tsp thyme fresh or dried
1 tsp oregano fresh or dried
Salt and pepper to taste
1 tbsp garlic powder optional
1 tsp paprika optional

Instructions

Preheat Oven: Preheat your oven to 425°F (218°C).

Prepare Ingredients:

Pat the chicken thighs dry with paper towels.
Quarter the potatoes and mince the garlic.
Drizzle olive oil over the chicken and potatoes, ensuring everything is coated evenly.

Seasoning:

Season the chicken thighs and potatoes with rosemary, thyme, oregano, garlic powder, paprika, salt, and pepper. Rub the seasoning into the skin of the chicken for maximum flavor.
Add minced garlic to the potatoes for extra flavor.

Arrange on Sheet Pan:

Place the chicken thighs on a rimmed baking sheet or in a shallow roasting pan. Arrange the quartered potatoes around the chicken, ensuring they are in a single layer for even cooking.

Roast:

Roast in the preheated oven for 35-40 minutes, flipping the chicken halfway through for even crispiness.
Ensure the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and crispy.

Serve:

Once roasted, remove from the oven and let the chicken rest for a few minutes. Serve the crispy chicken thighs with the tender, seasoned potatoes and garnish with fresh herbs, if desired.

Notes

For an extra crispy skin, increase the oven temperature to 450°F during the last 10 minutes of cooking.
You can marinate the chicken in olive oil, lemon juice, and herbs for 30 minutes before roasting for added flavor and moisture.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.