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Sheet pan with golden brown herb-roasted chicken thighs and crispy halved baby potatoes.

Herb-Roasted Chicken Thighs with Baby Potatoes

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 4 bone -in, skin-on chicken thighs (approximately 1.5 lbs)
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic , minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1.5 teaspoons kosher salt
  • 0.75 teaspoon freshly ground black pepper
  • 0.5 teaspoon smoked paprika

Method
 

  1. Preheat the oven to 400°F (200°C) and position the rack in the center.
  2. In a large mixing bowl, combine the halved baby potatoes, minced garlic, rosemary, thyme, 2 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Toss until potatoes are evenly coated.
  3. Pat the chicken thighs dry with paper towels to ensure maximum skin crispness. Rub the remaining 1 tablespoon of olive oil over the skin and underside of the thighs.
  4. Season the chicken thighs with the remaining 1 teaspoon of salt, 0.5 teaspoon of pepper, and the smoked paprika.
  5. On a large rimmed baking sheet, arrange the chicken thighs skin-side up. Distribute the seasoned potatoes in a single layer around the chicken pieces.
  6. Roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the potatoes are fork-tender.
  7. Optional: Increase heat to broil for the final 2 minutes to further brown the chicken skin, monitoring closely to prevent burning.
  8. Remove from oven and allow the chicken to rest for 5 minutes before serving.