Roasted Rosemary-Garlic Chicken Thighs with Baby Potatoes

Name: Roasted Rosemary-Garlic Chicken Thighs with Baby Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, skin-on chicken thighs; 2 tbsp olive oil; 4 cloves, minced garlic; 2 tbsp, chopped rosemary; 1.5 lbs, halved baby potatoes; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup chicken broth

Golden-skinned chicken thighs roasted with fragrant rosemary and garlic, accompanied by tender baby potatoes for a satisfying one-pan meal.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on chicken thighs
2 tbsp olive oil
4 cloves, minced garlic
2 tbsp, chopped rosemary
1.5 lbs, halved baby potatoes
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth

Instructions

Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry, season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: In a large bowl, combine 2 tbsp olive oil, 4 cloves minced garlic, 2 tbsp chopped rosemary, and 1/2 tsp black pepper; mix well.
Step 3: Add 1.5 lbs halved baby potatoes to the bowl, toss until coated, and spread evenly on a baking sheet.
Step 4: Place chicken thighs skin-side up on the potatoes, drizzle with remaining oil mixture, and pour 1/4 cup chicken broth over the entire sheet.
Step 5: Roast for 40 minutes until chicken skin is golden brown and internal temperature reaches 165°F, and potatoes are tender when pierced with a fork.