Description
A simple and delicious recipe for baked chicken and potatoes, perfect for an effortless weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 lbs small red potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Spread the seasoned potatoes in a single layer on a baking sheet.
- Bake for 20 minutes.
- While the potatoes are baking, toss the chicken thighs with the remaining 1 tablespoon of olive oil, salt, and pepper.
- After 20 minutes, remove the baking sheet from the oven. Push the potatoes to one side and add the seasoned chicken thighs to the other side in a single layer.
- Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown.
- Let rest for a few minutes before serving.
Notes
- For crispier potatoes, you can increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking.
- Feel free to add other vegetables like broccoli florets or bell pepper strips during the last 15 minutes of baking.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American