Are you craving a comforting, flavorful meal that's also quick and easy to prepare? Look no further! This Chicken Thigh and Potatoes recipe is a perfect solution for busy weeknights. It's a delicious, healthy dish that the whole family will love, and it requires minimal cleanup. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is a guaranteed winner. Let's get cooking!
Ingredients:
- 1.5 lbs bone-in, skin-on chicken thighs
- 1.5 lbs small red potatoes, halved or quartered (depending on size)
- 1 large onion, cut into wedges
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
Get started: Preheat your oven to 400°F (200°C). This ensures your chicken and potatoes cook evenly and get beautifully browned.
Prepare the ingredients: Wash and prepare all your vegetables. Having everything chopped and ready before you start makes the cooking process much smoother and quicker.
Season the chicken: In a large bowl, toss the chicken thighs with 1 tablespoon of olive oil, half of the paprika, half of the rosemary, half of the thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. This step is key for flavorful, juicy chicken.
Assemble the dish: In a large roasting pan or baking dish, combine the potatoes, onions, and carrots. Drizzle with the remaining olive oil, sprinkle with the remaining paprika, rosemary, thyme, salt, and pepper. Add the minced garlic. Toss everything together to evenly coat the vegetables.
Arrange and roast: Arrange the seasoned chicken thighs on top of the vegetables. Ensure the chicken isn't overcrowded; this allows for even browning.
Bake to perfection: Roast in the preheated oven for 45-55 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C).
Serve and enjoy: Once cooked, let the chicken and potatoes rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Cooking Tips for the Best Results:
- Bone-in, skin-on chicken thighs are key: They stay juicier and more flavorful during roasting.
- Don't overcrowd the pan: Ensure proper airflow for even cooking. If necessary, use two pans.
- Use small potatoes: They cook faster and more evenly.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices.
Variations:
- Add other vegetables: Broccoli, Brussels sprouts, bell peppers, or zucchini would be delicious additions.
- Use different herbs: Experiment with oregano, sage, or parsley.
- Make it spicy: Add a pinch of cayenne pepper or some chopped chili peppers.
- Lemon zest: A teaspoon of lemon zest adds a bright citrusy note.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. A general estimate per serving would be around 350-400 calories, with a good source of protein and fiber. For precise nutritional information, consider using a nutrition calculator with your specific ingredients and serving size.
This Chicken Thigh and Potatoes recipe is a perfect example of delicious, easy recipes that are also healthy meals. It's a fantastic quick dinner idea for busy weeknights, proving that homemade cooking doesn't have to be complicated. This recipe truly delivers on taste and ease, making it one of the best recipes for satisfying your cravings without spending hours in the kitchen.