Roasted Chicken Thighs and Potatoes
Roasted Chicken Thighs and Potatoes tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted.
Servings: 8 servings
Calories: 424kcal
Ingredients
- 2 lbs chicken thighs bone in and skin on
- 6 large yellow or red potatoes cut into 1.5" cubes
- 4 carrots peeled and cut into large pieces
- 1 large onion cut into large chunks
- 3 large garlic cloves sliced
- 2 tbsp olive oil extra virgin
- 1 tsp cumin or coriander ground
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp salt
- Ground black pepper to taste
- 3 bay leaves
Instructions
- Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.
- To the dish, add chicken, potatoes, carrots, onion, garlic and bay leaves. Drizzle with oil, sprinkle with cumin or coriander, dried herbs, salt and pepper, and mix well, using your hands.
- Bake for 40-45 minutes uncovered or until potatoes are fork tender and chicken juices run clear when poked.
- Remove from the oven and dig in!
Notes
- Store: Store leftovers in an airtight container for up to 5 days. Veggies will lose their crispness though.
- Reheat: You can reheat meat and potatoes in ceramic non-stick skillet, to bring some of the crispness back and without much oil thanks to the coating.
- Meal prep and make ahead tip - double the recipe: Bake one tonight and refrigerate 2nd one assembled and covered, then bake tomorrow. I do it all the time.
- Seasonings: You can use any dried herbs you like or have on hand. You can skip cumin.
Nutrition
Calories: 424kcal | Carbohydrates: 33g | Protein: 22g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 410mg | Fiber: 5g | Sugar: 3g