Chicken and Potatoes
The ultimate comfort food, Chicken and Potatoes delivers a perfect blend of crispy and tender. This easy weeknight dinner is packed with flavor, making it a must-try for your next meal!
Equipment
- Oven
- Peeler
- Mixing Bowl
- Baking Sheet
Ingredients
- 1.5 pounds chicken thighs bone-in, skin-on
- 1.5 pounds potatoes peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F. This temperature will ensure your chicken gets crispy and golden while keeping the potatoes tender.
- In a large mixing bowl, combine olive oil, garlic powder, dried rosemary, dried thyme, salt, and black pepper. This mixture is the flavor base for your dish.
- Add the chicken thighs and potatoes to the bowl, tossing everything to coat evenly. You want to make sure every piece gets that delicious seasoning.
- Transfer the coated chicken and potatoes to a large baking dish. Arrange the chicken pieces skin-side up among the potatoes. This placement allows the skin to crisp up beautifully.
- Bake in the preheated oven for about 45 minutes. You’ll know it’s done when the chicken is golden brown and cooked through, and the potatoes are tender.
- Once cooked, allow the chicken to rest for a few minutes before serving. This step will keep the juices in, making it even more flavorful.
Notes
To store leftovers, place them in an airtight container in the refrigerator for up to three days. Reheat when ready to enjoy.
You can freeze the cooked dish. Just let it cool completely, then transfer to a freezer-safe container. It’s best enjoyed within three months.
A crisp garden salad with a light vinaigrette can be a refreshing complement.
Get creative! Add some bell peppers or carrots for extra color and nutrition.
Try serving it with a drizzle of lemon juice for a fresh contrast to the rich flavors.