Chicken Thighs and Potatoes

Instructions:

Step 1: Prepare the chicken and potatoes

• Preheat your oven to 400°F (200°C).
• Pat the chicken thighs dry with paper towels to help them crisp up during cooking. Season them generously with salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Make sure to coat the chicken thighs evenly on both sides.
• Wash and peel the potatoes (if desired), then cut them into roughly 1-inch cubes. The size of the potato pieces will affect the cooking time, so try to make them even in size for uniform cooking.

Step 2: Sauté the chicken thighs (optional)

• While this step is optional, it helps to crisp up the skin and lock in flavor. Heat a large, oven-safe skillet (such as cast iron) over medium-high heat. Add 1 tablespoon of olive oil.
• Once the oil is hot, place the chicken thighs skin-side down and sear them for about 3-4 minutes, until the skin is golden and crispy. Flip the chicken over and sear the other side for an additional 2 minutes.
• Once seared, remove the chicken from the skillet and set it aside. This will add extra flavor to the dish.

Step 3: Roast the potatoes

• In the same skillet (or on a separate baking sheet if you prefer), add the remaining tablespoon of olive oil and toss the potato cubes in the oil, along with a pinch of salt and pepper. Arrange the potatoes evenly in the pan, making sure they are not overcrowded to allow them to roast properly.
• Place the chicken thighs on top of the potatoes, skin-side up. This allows the chicken juices to drip down into the potatoes, infusing them with flavor.

Step 4: Roast in the oven

• Place the skillet or baking sheet in the preheated oven and roast for about 40-45 minutes, or until the chicken thighs are fully cooked and have an internal temperature of 165°F (74°C). The potatoes should be golden brown and tender.
• Halfway through cooking, you can gently stir the potatoes to ensure they cook evenly and don’t stick to the pan.

Step 5: Serve

• Once the chicken and potatoes are done, remove them from the oven. Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
• Garnish with freshly chopped parsley for a pop of color and serve with lemon wedges on the side for an extra burst of freshness.

Tips for Success:

• Season generously: Don’t be shy with the seasoning—chicken thighs and potatoes can handle a lot of flavor, and the herbs and spices really elevate the dish.
• Use bone-in chicken thighs: Bone-in, skin-on chicken thighs work best for this recipe as they stay moist during cooking, and the skin crisps up beautifully in the oven.
• Customize your vegetables: Feel free to add other vegetables like carrots, onions, or bell peppers to the pan for even more flavor and color.
• Make it a one-pan meal: You can cook everything in the same pan, reducing cleanup time. Just make sure the pan is large enough to fit both the chicken and the potatoes comfortably.

Why You’ll Love This Chicken Thighs and Potatoes:

• Simple and satisfying: This dish is the perfect combination of protein and carbs, making it a comforting, balanced meal that requires minimal effort.
• Flavorful: The seasonings, combined with the richness of the chicken thighs and the crispy roasted potatoes, create a dish that’s bursting with flavor.
• Versatile: While this recipe uses basic ingredients, it can easily be customized with different herbs, spices, or vegetables, allowing you to make it your own.
• One-pan wonder: With easy prep and cleanup, this dish is perfect for busy weeknights or when you want a fuss-free dinner.

Chicken Thighs and Potatoes is the kind of meal that brings people together, offering a comforting, flavorful experience with every bite. With juicy chicken, crispy potatoes, and a medley of seasonings, it’s a simple yet satisfying dinner that your family will love. Plus, it’s easy to prepare and doesn’t require a lot of fuss, making it a win-win for both taste and convenience. Enjoy this delicious, hearty dish tonight!