Roasted Chicken Thighs and Potatoes
Bone-in, skin-on chicken thighs and Yukon Gold potatoes roast together with lemon, garlic, olive oil, and Italian seasoning. The chicken becomes crisp and golden while the potatoes turn tender and absorb the savory pan juices.
Ingredients
- 1 kg bone-in, skin-on chicken thighs 6 units
- 700 g Yukon Gold potatoes peeled and cubed
- 60 ml extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 120 ml water or low-sodium chicken broth
- 5 garlic cloves minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1½ tablespoons Italian seasoning
Instructions
- Preheat the oven to 200 °C.
- Pat 1 kg bone-in, skin-on chicken thighs dry with paper towels and place them in a large roasting pan.
- Add 700 g Yukon Gold potatoes, peeled and cubed, around the chicken. Spread the pieces as evenly as the pan allows.
- In a bowl, whisk together 60 ml extra virgin olive oil, 2 tablespoons fresh lemon juice, 120 ml water or chicken broth, 5 garlic cloves, minced, 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and 1½ tablespoons Italian seasoning.
- Pour the mixture over the chicken and potatoes, then toss gently to coat. Arrange the chicken skin-side up with the potatoes surrounding it.
- Roast uncovered for 45–50 minutes, until the skin is crisp and golden, the potatoes are tender, and the thickest part of the chicken reaches at least 74 °C without touching the bone.
- Rest the chicken for 5 minutes. Spoon the roasted potatoes and pan juices around the chicken, then serve.
Notes
Water or broth: Use water for a lighter finish or low-sodium chicken broth for richer, more savory pan juices.
Cut evenly: Keep the potato pieces similar in size so they become tender at approximately the same time.
Avoid overcrowding: Use a pan large enough to spread the potatoes around the chicken; crowding traps steam and limits browning.
Keep the skin exposed: Arrange the thighs skin-side up without covering them with potatoes so the skin can become crisp and golden.
Nutrition
Calories: 734kcal | Carbohydrates: 34g | Protein: 39g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 1049mg | Potassium: 1222mg | Fiber: 5g | Sugar: 2g | Vitamin A: 203IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 4mg
