Crispy Chicken and Potatoes – A One-Pan Family Favorite
A hearty one-pan dinner featuring crispy skin-on chicken thighs roasted over golden, garlic-infused potatoes with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4–6 servings 1x
Ingredients
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6 bone-in, skin-on chicken thighs
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2 lbs Yukon Gold or baby potatoes, halved
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4 garlic cloves, smashed
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2 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme leaves
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3 tbsp olive oil
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1 tsp paprika (optional)
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Salt and black pepper, to taste
Instructions
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Preheat oven to 425°F (220°C). Pat chicken dry and season with salt, pepper, and paprika.
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In a bowl, toss potatoes with olive oil, garlic, rosemary, salt, and pepper.
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Arrange potatoes cut-side down in a cast iron skillet or sheet pan. Place chicken thighs skin-side up on top.
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Roast for 45–50 minutes, until chicken is golden and internal temp reaches 175°F.
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Rest 5 minutes before serving.
Notes
Add carrots or Brussels sprouts in the last 20 minutes for a veggie boost. Reheat in oven to maintain crispness. Pairs well with a green salad or steamed greens.