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Roasted Chicken with Herbs and Potatoes

A simple and comforting roasted chicken dish with crispy skin and tender, flavorful potatoes, perfect for busy weeknights or special occasions.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 585
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
  • 1.5 pounds baby potatoes or russet potatoes, cut into chunks
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried thyme or 1 tablespoon fresh
  • 2 teaspoons dried rosemary or 1 tablespoon fresh
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika, optional but tasty
  • 1.5 teaspoons kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • to taste none Lemon wedges and chopped parsley for serving

Method
 

Preparation
  1. Heat oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup.
  2. Pat chicken dry with paper towels. Toss chicken and potatoes with olive oil, garlic, herbs, salt, pepper, and paprika right on the sheet pan.
  3. Arrange chicken skin side up. Spread potatoes around in a single layer for even browning.
Cooking
  1. Roast for 40 to 50 minutes, until chicken skin is crisp and the internal temperature hits 165°F. Stir potatoes once halfway through if you want extra browning.
  2. Finish with a squeeze of lemon and a sprinkle of parsley. Taste and adjust salt.

Notes

To achieve maximum crispiness of the chicken skin, ensure to dry the chicken well before cooking and not overcrowd the pan. You can customize the herbs and add other vegetables like carrots or Brussels sprouts for variations.