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Garlic Chicken Thighs with Roasted Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Baking sheet
  • Large bowl
  • Oven

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1.5 pounds potatoes, cut into 1-inch chunks
  • 5 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges

Instructions
 

  • Heat the oven to 425 degrees and line a large baking sheet with foil or parchment for easy cleanup.
  • In a large bowl, combine the minced garlic, olive oil, dried thyme, salt, and black pepper.
  • Add the chicken thighs to the bowl and toss until each piece is coated on all sides.
  • Place the potatoes in the same bowl and stir to coat them with the remaining garlic mixture.
  • Spread the potatoes in a single layer on the baking sheet, then nestle the chicken thighs among them, skin side up.
  • Roast for 35 to 40 minutes until the chicken reaches 165 degrees internally and the potatoes are golden and tender.
  • Remove from the oven and let rest for 5 minutes before serving with lemon wedges on the side.

Notes

For crispier potato edges, spread them out well and avoid overcrowding the pan. If you prefer boneless thighs, reduce the cook time by about 10 minutes and check the internal temperature early. Leftovers reheat nicely in a 350-degree oven for 10 minutes to bring back some crispness without drying out the chicken.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large bowl, Oven