Description
You know those dinners where the oven does most of the work and you just stand there pretending you’re a culinary genius? Yeah, this Garlic Herb Roasted Chicken with Baby Potatoes is that dinner. It’s juicy, garlicky, herby, and the potatoes soak up all those chicken drippings so they’re basically little flavor bombs.
Ingredients
Units
Scale
- 8 bone-in, skin-on chicken thighs
- 1.5 lbs red baby potatoes, halved (or honestly, whatever potatoes you’ve got lying around)
Chicken Marinade
- 8 garlic cloves, minced
- 6 tbsp olive oil, divided
- 2 tsp dried rosemary
- 2 tsp dried thyme, divided
- 2 tsp smoked paprika
- Salt & black pepper
Potato Seasoning
- 2 garlic cloves
- 3 tbsp olive oil
- 3/4 tsp rosemary
- 3/4 tsp thyme
- 3/4 tsp paprika
- Salt & black pepper
Decoration
- Fresh spring onions, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Give the chicken a quick rinse and pat it dry.
- Precook the potatoes until just tender (boil them in a pot of water for about 8–10 minutes).
- Drain and run under cold water so they don’t keep cooking.
- For the chicken: In a small bowl, add and mix all Chicken Marinade ingredients
- Lay chicken thighs in a roasting pan, skin side down, brush with half the mixture, flip, and brush the rest over the skin.
- For the potatoes: Toss the halved potatoes with the Potato seasoning. Tuck them in between the chicken pieces.
- Roast 40–45 minutes, until the chicken’s golden, the potatoes are tender, and everything smells like heaven.
- If you want extra crispy skin, pop it under the broiler for a minute or two.
- Scatter over some finely chopped spring onions and serve hot.
- It’s perfect and very good with a simple steamed broccoli and baby carrots dish, with a Parmesan topping.
Equipment
Pyrex Glass Baking Dish for Oven
Buy Now →Notes
Created, prepared, tried, and tested by Esme Slabs from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
