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A roasting pan filled with Garlic Herb Chicken thighs, roasted baby potatoes, and lemon slices.

Rustic Garlic-Herb Chicken with Oven-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
  

  • 4 bone -in, skin-on chicken thighs
  • 700 g baby potatoes, halved
  • 45 ml extra virgin olive oil
  • 10 g kosher salt
  • 5 g freshly cracked black pepper
  • 15 g fresh rosemary, minced
  • 10 g fresh thyme, minced
  • 6 cloves garlic , smashed and peeled
  • 1 lemon , sliced into rounds

Method
 

  1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
  2. In a heavy-duty roasting pan, combine the halved baby potatoes, smashed garlic cloves, and 50 percent of the minced rosemary and thyme.
  3. Drizzle 30ml of olive oil over the potato mixture and toss to ensure complete lipid coverage.
  4. Pat the chicken thighs dry with paper towels to remove surface moisture, facilitating the Maillard reaction.
  5. Coat the chicken surfaces with the remaining 15ml of olive oil, salt, pepper, and the remaining herbs.
  6. Arrange the chicken thighs in the roasting pan, skin-side up, ensuring they are not covered by the potatoes to allow for optimal airflow.
  7. Distribute the lemon rounds across the pan contents.
  8. Roast for 40 to 45 minutes until the internal temperature of the thickest part of the thigh reaches 74 degrees Celsius (165 degrees Fahrenheit).
  9. Remove from the oven and allow the proteins to rest for 5 minutes to allow for juice redistribution before service.