Description
Golden roasted potatoes and juicy chicken thighs come together in this simple, flavorful one-pan meal. Seasoned with garlic, rosemary, and paprika, it’s the perfect cozy dinner with minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds Yukon Gold potatoes, cut into chunks
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 425°F. Heat cast iron skillet on the stove over medium heat.
- In a large bowl, toss potato chunks with 2 tablespoons olive oil, salt, pepper, paprika, and rosemary.
- Add 1 tablespoon olive oil to skillet. Place chicken thighs skin-side down and sear for 3–4 minutes until golden.
- Flip chicken. Scatter seasoned potatoes around the thighs in the skillet.
- Transfer skillet to oven. Bake for 35–40 minutes, until chicken reaches 165°F and potatoes are tender.
- In the last 10 minutes of baking, sprinkle minced garlic over the dish to toast without burning.
- Remove from oven, let rest 5 minutes, then serve straight from the pan.
Notes
- Use a meat thermometer to avoid overcooking.
- Parboil potatoes for 5 minutes beforehand for extra crispiness.
- Let the dish rest before serving to keep juices inside.