Description
Classic baked chicken and potatoes recipe with precise measurements and techniques.
Ingredients
Scale
- 4 bone-in chicken thighs, skin on
- 2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chicken thighs, halved potatoes, olive oil, garlic powder, onion powder, thyme, salt, and pepper. Toss until evenly coated.
- Arrange the chicken and potatoes in a single layer on a baking sheet.
- Bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- For crispy skin, broil for an additional 2-3 minutes.
- Let rest for 5-10 minutes before serving.
- Garnish with fresh parsley before plating.
Notes
- You can substitute chicken thighs with breasts for a leaner option.
- Add vegetables like carrots or green beans for variety.
- Consider marinating the chicken for a few hours for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/2 cup potatoes
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg
Keywords: classic baked chicken and potatoes recipes