Description
A delightful dish that combines juicy chicken with tender, flavorful potatoes, enhanced by a blend of garlic and herbs.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 pound baby potatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season with salt and pepper.
- In a bowl, combine olive oil, minced garlic, rosemary, and thyme to create the marinade.
- Place the chicken and halved potatoes in a large baking dish and pour the marinade over them, tossing gently to combine.
- Bake in the preheated oven for about 40-45 minutes, or until the chicken is cooked through and the potatoes are tender, reaching an internal temperature of 165°F (75°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, marinate the chicken for a few hours or overnight.
- To make gluten-free, ensure all ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Garlic Herb Chicken, Potatoes, Chicken Recipe, Easy Dinner