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- 4 bone-in, skin-on chicken thighs - 4 medium potatoes, diced into 1-inch cubes - 6 cloves of garlic, finely minced - 3 tablespoons extra virgin olive oil - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon smoked paprika - Sea salt and freshly cracked pepper, to taste - 1 lemon, zested and juiced - Fresh parsley, chopped, for garnish This recipe brings together simple, yet bold flavors. The chicken thighs have skin that crisps up nicely, giving a satisfying crunch. The medium potatoes add hearty texture. And don't forget the garlic! Its rich aroma fills the kitchen and makes your mouth water. For the seasonings, I use extra virgin olive oil as a base. It enhances the taste and helps the spices stick. Dried thyme and rosemary bring an earthy touch. Smoked paprika adds a smoky flavor that makes each bite exciting. The garnishes finish the dish beautifully. Sea salt and freshly cracked pepper add depth. The lemon zest and juice brighten the flavors. Finally, fresh parsley gives a burst of color and freshness, making your plate look inviting. When you gather these ingredients, you set the stage for a comforting meal that warms both the heart and the tummy. Preheating your oven is key. It helps cook your meal evenly. I recommend setting your oven to 425°F (220°C). This high heat gives the chicken and potatoes a crisp finish. Start by dicing the potatoes into 1-inch cubes. This size cooks well and gets tender. In a large bowl, mix the diced potatoes with minced garlic, olive oil, dried thyme, rosemary, salt, and pepper. Use your hands to toss everything together. Make sure each potato is coated well. This ensures every bite is full of flavor. Next, grab a separate bowl for the chicken. Add the chicken thighs and pour in the lemon juice and zest. Sprinkle a pinch of salt and pepper on top. Use your hands to rub the marinade all over the chicken. This step is crucial for even flavor. You want the chicken to taste amazing. Now it’s time to assemble. Spread the seasoned potatoes evenly on a large sheet pan. Place the marinated chicken thighs on top, skin side up. This helps the skin get crispy while cooking. Make sure to space them out a bit. This allows hot air to circulate around the food. Put the sheet pan in your preheated oven. Roast everything for about 30 to 35 minutes. To know if it’s done, check the chicken’s internal temperature. It should reach 165°F (75°C). The potatoes should look golden brown and be tender. Once cooked, take the sheet pan out of the oven. Let it rest for about 5 minutes. This resting period is important. It allows the juices to settle back into the chicken. Before serving, sprinkle freshly chopped parsley on top. This adds a nice pop of color and freshness. To get that perfect crispy skin on your chicken, start with a hot oven. Preheat your oven to 425°F (220°C). This high heat helps render the fat from the skin, leading to crispiness. - Make sure the chicken skin is dry. Pat it with paper towels before seasoning. - Arrange the chicken on the sheet pan with space between each piece. This allows hot air to circulate, making the skin crispy. To achieve tender potatoes, cut them into 1-inch cubes. This size cooks evenly and quickly. - Toss the diced potatoes with olive oil and seasonings. This ensures they soak up all the flavors. - If you want to switch up the potatoes, use sweet potatoes instead. They offer a nice sweetness and a different texture. You can take this dish to another level by adding herbs. Try oregano or basil for a fresh twist. - For extra flavor, sprinkle some chili flakes for heat or a dash of cumin for warmth. - Adding colorful veggies like bell peppers or carrots can make the dish more vibrant and nutritious. Just toss them on the sheet pan with the potatoes. {{image_4}} You can swap chicken thighs for other cuts. Chicken breasts or drumsticks work well too. Each cut brings a different taste and texture. For potatoes, try sweet potatoes. They add a nice touch of sweetness and color. Mix up the herbs for a new taste. Oregano and basil are great choices. They offer a fresh twist. You can also switch the lemon for lime. The lime adds a zesty kick that brightens the whole dish. If you want a hands-off option, try a slow cooker. Just add the chicken and potatoes with the seasonings. Cook on low for several hours. This method makes everything tender and full of flavor. For summer days, grilling is a fun choice. You can grill the chicken and roast the potatoes separately. This gives you that smoky flavor everyone loves. Plus, it keeps your kitchen cool! To keep your Garlic Herb Chicken and Potatoes fresh, store leftovers in an airtight container. Place the container in the fridge. It will stay fresh for up to three days. If you want to enjoy it later, you can freeze it. You can reheat your leftovers in two ways: the microwave or the oven. If you use the microwave, heat it in short bursts, stirring in between. If you prefer the oven, preheat it to 350°F (175°C) and place the chicken and potatoes on a baking sheet. Cover them with foil to keep the chicken crispy. Heat for about 15-20 minutes. To freeze your dish, let it cool completely. Then, place portions in freezer-safe bags or containers. Squeeze out as much air as you can to prevent freezer burn. When you're ready to eat, thaw the chicken and potatoes overnight in the fridge. Reheat them in the oven for the best taste and texture. You can serve many sides with Garlic Herb Chicken and Potatoes. Here are some ideas: - Steamed broccoli: Bright and healthy, it adds color. - Green salad: A simple mix of greens is refreshing. - Roasted carrots: Their sweetness pairs well with the chicken. - Garlic bread: A tasty option to soak up juices. For drinks, consider: - White wine: A crisp Sauvignon Blanc works great. - Lemonade: A fresh and zesty non-alcoholic choice. Yes, you can use boneless chicken. However, you need to adjust the cooking time. Boneless thighs cook faster than bone-in. Check the chicken at 25 minutes. You want it to reach 165°F (75°C). The flavor might change slightly. Boneless chicken won't have the same richness from the bone and skin. The best way is to check the internal temperature. Use a meat thermometer. The chicken should reach 165°F (75°C) to be safe to eat. You can also look for visual cues. The juices should run clear, not pink. The meat should look opaque and firm. Absolutely! This dish is great for meal prep. Here are some tips: - Portioning: Divide the chicken and potatoes into containers. This helps with easy meals later. - Storing: Keep them in the fridge for up to four days. For reheating, the oven is best. It keeps the chicken crispy. Heat at 350°F (175°C) for about 10-15 minutes. If using the microwave, cover it to keep the moisture in, but it may not stay crispy. You’ve learned how to make a tasty garlic herb chicken and potatoes. We covered the main ingredients, the steps for cooking, and some helpful tips. Now you can enjoy a juicy meal that is easy to prep. Remember, you can swap ingredients or try new flavors to keep it fresh. Whether you’re cooking for yourself or a crowd, this dish is sure to impress. Now it’s time to put your skills to the test. Happy cooking!

Garlic Herb Chicken and Potatoes Sheet Pan

Indulge in a delicious Garlic Herb Chicken & Potatoes Delight that will make your dinner unforgettable! This easy recipe combines juicy chicken thighs with flavorful seasoned potatoes, perfect for any occasion. With just a few simple steps, you can create a mouthwatering meal that impresses. Don't miss out on trying this tasty dish—click to explore the full recipe now! #GarlicHerbChicken #EasyDinnerRecipes #SheetPanMeals #ComfortFood
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium potatoes, diced into 1-inch cubes

6 cloves of garlic, finely minced

3 tablespoons extra virgin olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon smoked paprika

Sea salt and freshly cracked pepper, to taste

1 lemon, zested and juiced

Fresh parsley, chopped, for garnish

Instructions
 

Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    Take a large mixing bowl and add the diced potatoes, minced garlic, olive oil, dried thyme, dried rosemary, smoked paprika, salt, and pepper. Use your hands or a spatula to toss everything together thoroughly, ensuring each potato cube is well-coated in the flavorful seasoning mix.

      In a separate bowl, add the chicken thighs. Pour over the lemon zest and juice followed by a pinch of salt and pepper. Rub the mixture all over the chicken, ensuring it's evenly coated for maximum flavor.

        Prepare a large sheet pan by spreading the seasoned potatoes out in an even layer. Take the marinated chicken thighs and place them on top of the potatoes, ensuring the skin side is facing up for extra crispiness during roasting.

          Place the sheet pan in the preheated oven and roast for 30-35 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are golden brown and tender.

            Once cooked, carefully remove the sheet pan from the oven and allow the dish to rest for about 5 minutes. This resting period is essential as it helps the juices redistribute, ensuring a juicy chicken.

              Before serving, sprinkle with freshly chopped parsley to add a pop of color and freshness to the dish.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: Serve the chicken thighs nestled among the potatoes on a large platter. For an added touch, drizzle with a little more olive oil or a squeeze of fresh lemon juice just before serving.