Sheet Pan Garlic-Parsley Chicken with Cherry Tomatoes and Potatoes

Name: Sheet Pan Garlic-Parsley Chicken with Cherry Tomatoes and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 bone-in, skin-on, about 1.5 lbs chicken thighs; 1 lb, halved baby potatoes; 1 cup cherry tomatoes; 3 tbsp olive oil; 3 cloves, minced garlic; 1 tbsp, finely chopped fresh parsley; 1/2 tsp salt; 1/4 tsp black pepper

Juicy chicken thighs roasted with garlic, fresh parsley, and seasonal vegetables for a one-pan meal that's ready in under 30 minutes.

Cuisine: General

Category: Quick Meals

Prep: 10 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on, about 1.5 lbs chicken thighs
1 lb, halved baby potatoes
1 cup cherry tomatoes
3 tbsp olive oil
3 cloves, minced garlic
1 tbsp, finely chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a large rimmed baking sheet. Roast for 15 minutes until starting to brown.
Step 2: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add to baking sheet with potatoes, then add 1 cup cherry tomatoes, 3 minced garlic cloves, and 1 tablespoon fresh parsley. Drizzle with remaining 2 tablespoons olive oil and toss to coat.
Step 3: Return baking sheet to oven and roast for 25-30 minutes until chicken is cooked through (internal temperature 165°F) and potatoes are tender.