Herb-Roasted Chicken Thighs with Garlic-Infused Potatoes

Name: Herb-Roasted Chicken Thighs with Garlic-Infused Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, bone-in, skin-on chicken thighs; 1.5 lbs, halved baby potatoes; 3 tbsp olive oil; 2 tbsp, chopped fresh rosemary; 2 tbsp, leaves fresh thyme; 4, minced garlic cloves; 1 tsp salt; 1/2 tsp black pepper

Juicy chicken thighs roasted alongside garlic-scented potatoes for a comforting weeknight dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

1.5 lbs, bone-in, skin-on chicken thighs
1.5 lbs, halved baby potatoes
3 tbsp olive oil
2 tbsp, chopped fresh rosemary
2 tbsp, leaves fresh thyme
4, minced garlic cloves
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken thighs dry with paper towels. In a large bowl, toss 1.5 lbs baby potatoes with 3 tbsp olive oil, 2 tbsp chopped rosemary, 2 tbsp fresh thyme leaves, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Spread potatoes in a single layer on a roasting pan. Place chicken thighs skin-side up on top, season with additional salt and pepper if needed.
Step 3: Roast for 40-45 minutes, until chicken skin is golden brown and internal temperature reaches 165°F, and potatoes are tender when pierced with a fork.
Step 4: Let rest for 5 minutes before serving to allow juices to redistribute.