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Golden brown garlic herb chicken thighs with crispy roasted baby potatoes and lemon slices on a sheet pan.

Garlic Herb Chicken with Crispy Roasted Baby Potatoes

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 550
Ingredients Method

Ingredients
  

  • 1.5 lbs baby potatoes, halved
  • 4 bone -in, skin-on chicken thighs
  • 4 cloves garlic , minced
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 lemon , sliced into rounds

Method
 

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a large mixing bowl, whisk together olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Toss halved baby potatoes in the herb oil mixture until fully coated.
  4. Arrange potatoes on a rimmed sheet pan, placing them cut-side down for optimal browning.
  5. Coat the chicken thighs in the remaining herb oil and place them on the sheet pan between the potatoes.
  6. Scatter lemon slices over the chicken and potatoes.
  7. Roast for 35 to 45 minutes, or until the chicken internal temperature reaches 165 degrees Fahrenheit and the potatoes are golden-brown.
  8. Allow the dish to rest for 5 minutes before serving to ensure the chicken juices redistribute.