Chicken Thighs with Potatoes
A comforting dish made with juicy chicken thighs and tender diced potatoes, seasoned to perfection and roasted to a golden finish.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Bone-in or boneless can be used
- 2 cups potatoes, diced Any type of potato works well
Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
- Fresh herbs (optional for garnish) e.g., parsley or thyme
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken thighs and diced potatoes. Drizzle the olive oil over them and sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until well coated.
Baking
- Spread the chicken and potatoes out evenly in a single layer on a baking sheet or oven-safe pan.
- Place the baking sheet in the oven and bake for 35-40 minutes, stirring halfway through. The chicken should reach an internal temperature of 165°F (75°C) and the potatoes should be tender.
Serving
- Once done, take the chicken and potatoes out of the oven. Garnish with fresh herbs if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is possible for up to 3 months, wrapped tightly.