Roasted Chicken Thighs and Potatoes
Crispy Chicken Thighs Oven Roasted with Herbed Side Potatoes
Servings: 4 Servings
Ingredients
- 4 Chicken thighs with bone and skin
- 2 potatoes large
- 2 tablespoons olive oil
- 3 tablespoons rosemary chopped, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper or to taste
Instructions
- Salt thighs and refrigerate for 1 hours to overnight (if you have time). If not, don't worry about it.
- Take chicken out of fridge a half hour before roasting, while oven is preheating to 425 degrees F (218 C.)
- Peel and cut potatoes in wedges. Toss with olive oil, and season with salt, pepper.
- I've made one batch in large cast iron pan, but I've also made it on a sheet pan. If you need to double recipe, use a sheet pan.
- Arrange chicken and potatoes in pan. Reserve some rosemary for after baking, If you don't have access to rosemary, I love herbs de Provence in this recipe, Sprinkle with two tablespoons of rosemary.
- Use the upper rack of oven one up from middle. Roast for 50 minutes or until the internal temp. of chicken thigh is 165 F. (74 C.)
Nutrition
Serving: -39g