Roasted Chicken Thighs and Potatoes
Tender chicken thighs and crispy potatoes all tossed in a simple marinade to make one amazing and easy dinner!
Servings 4
Calories 607kcal
Ingredients
- 8 bone in chicken thighs about 2 pounds
- 3 large Yukon gold potatoes cut into 2 inch pieces (about 1 1/2 pounds)
Marinade
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh lemon juice about 1/2 a lemon, save remaining half for garnish
- 2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- additional salt and pepper to season
Instructions
- Preheat oven to 425 degrees.
- Line large baking sheet with aluminum foil.
- add cubed potatoes and chicken to sheet pan.
- Combine all marinade ingredients in a small bowl.
- add marinage to chicken and potatoes and toss. Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.
- Sprinkle liberally with additional salt and pepper.
- Bake for 40-45 minutes until chicken is cooked through to 165 degrees and potatoes are crispy. Turn potatoes once during cook time for even browning.
Notes
Be sure to preheat your oven for this recipe to ensure crispy potatoes.
If using boneless chicken thighs or breasts, cut your potatoes into 1 inch pieces and reduce total cooking time to 30 minutes.
Sub red, white or sweet potatoes for Yukon golds.
Add a total of one teaspoon herbs like rosemary, oregano or thyme if desired.
Nutrition information includes skin on the chicken, remove to reduce fat and calories if you like!
Nutrition
Calories: 607kcal | Carbohydrates: 18g | Protein: 51g | Fat: 59g | Saturated Fat: 12g | Cholesterol: 283mg | Sodium: 555mg | Potassium: 1128mg | Fiber: 3g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 6mg