Tender chicken thighs and baby potatoes roasted together with lemon, herbs, and garlic for a vibrant main dish.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.3 pounds baby potatoes, halved
03 - 1 medium red onion, cut into wedges
04 - 3 cloves garlic, minced
→ Marinade
05 - 2 tablespoons olive oil
06 - Juice and zest of 1 large lemon
07 - 1 tablespoon fresh rosemary, chopped or 1½ teaspoons dried rosemary
08 - 1 tablespoon fresh thyme leaves or 1½ teaspoons dried thyme
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper
→ Garnish
12 - Fresh parsley, chopped (optional)
13 - Lemon wedges (optional)
# Step-by-Step Directions:
01 - Preheat oven to 425°F. Lightly oil a large baking sheet or roasting pan.
02 - In a large bowl, whisk together olive oil, lemon juice and zest, rosemary, thyme, smoked paprika, salt, and black pepper.
03 - Add chicken thighs to the bowl and toss to coat. Add halved potatoes, red onion wedges, and minced garlic. Toss again until all components are evenly coated.
04 - Place chicken thighs skin-side up on the prepared pan. Distribute potatoes and onion wedges around the chicken in a single layer.
05 - Roast for 35 to 40 minutes until chicken is golden and reaches an internal temperature of 165°F, and potatoes are tender.
06 - Broil for an additional 2 to 3 minutes if a crispier skin is desired.
07 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges if desired.
