Savory One-Pan Chicken with Crispy Potatoes and Herbs

Ingredients:

4 chicken thighs, bone-in and skin-on
1 pound baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste

Directions:
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for about 15 minutes to absorb the flavors.
In a large oven-safe skillet or baking dish, arrange the halved baby potatoes in a single layer. Drizzle with a little olive oil and season with salt and pepper.
Place the marinated chicken thighs on top of the potatoes, skin side up.
Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crispy, and the potatoes are tender.
Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 4 servings