Description
Delicious oven-baked chicken thighs paired with Yukon Gold potatoes, seasoned with fresh herbs, garlic, and spices.
Ingredients
Scale
- 1 pound Yukon Gold potatoes (peel if desired)
- 6–8 chicken thighs (bone-in, skin on)
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 package fresh poultry herb mix (rosemary, sage, thyme)
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Cut your potatoes lengthwise into quarters (for large potatoes cut into eighths). Add them to a large, rimmed baking sheet (line with foil if desired), along with the chicken.
- Use your hands to coat the chicken and potatoes with the olive oil and lemon juice, then season with the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper (I’m pretty generous). Use your hands again to toss everything together so it’s evenly coated.
- Sprinkle the chicken and potatoes with the poultry herb mix (I roughly chop some up and leave some other sprigs intact and scatter them).
- Bake for 30-40 minutes or until the chicken is cooked through. Cooking time will vary depending on how big the chicken pieces are. If needed, broil for a few minutes to crisp up the chicken skin and potatoes more.
Notes
- Adjust cooking time based on chicken size for best results.
- Foil can help with easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 thighs and 1/2 potato
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg