Baked Chicken Thighs Potatoes (Printable Version)
# What You’ll Need:
01 -
5 pieces bone-in chicken thighs
02 -
750 grams potatoes
03 -
2 teaspoons paprika
04 -
1 teaspoon onion granules
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon rosemary
07 -
1/2 teaspoon thyme
08 -
1/2 teaspoon black pepper, or to taste
09 -
Salt, to taste
10 -
1.5 tablespoons olive oil
# Steps to Follow:
01 -
Mix paprika, rosemary, garlic powder, onion granules, thyme, black pepper, and salt. Set aside.
02 -
Peel the potatoes using a potato peeler and cut them into bite-sized pieces. If you prefer not to peel, rinse thoroughly to remove dirt before cutting.
03 -
Add half of the seasoning, additional salt to taste, and half of the olive oil to the potatoes. Mix until evenly coated.
04 -
Pat the chicken thighs dry with paper towels. Brush the remaining olive oil over the chicken, then sprinkle the remaining seasoning evenly on the thighs. Pat lightly to ensure full coverage.
05 -
Place the seasoned chicken thighs on a baking tray and arrange the seasoned potatoes in the spaces between and around the chicken. Ensure the tray is not overcrowded, leaving some space.
06 -
Bake at 200°C (400°F) for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F.
07 -
Remove the tray from the oven and let the chicken and potatoes rest for 5 minutes before serving.
# Additional Notes:
01 -
Adjust pepper and salt to suit your taste.
02 -
Use an instant-read meat thermometer to check that the chicken has reached 165°F to avoid undercooking or overcooking.
03 -
Chicken and potatoes can be portioned into foil packets for easier handling and cleanup.
04 -
Line the baking tray with foil for simpler cleanup.