Description
This delicious oven-baked chicken thighs recipe is paired with Yukon Gold potatoes and a mix of herbs for a flavorful meal.
Ingredients
Scale
- 1 pound Yukon Gold potatoes (peel if desired)
- 6–8 chicken thighs (bone-in, skin on)
- 3 tablespoons olive oil
- Juice of 1/2 lemon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 package fresh poultry herb mix (rosemary, sage, thyme)
Instructions
- Preheat your oven to 400F and move the rack to the middle position.
- Cut your potatoes lengthwise into quarters (for large potatoes cut into eighths). Add them to a large, rimmed baking sheet (line with foil if desired), along with the chicken.
- Use your hands to coat the chicken and potatoes with the oil and lemon juice, then season with the garlic powder, onion powder, smoked paprika, Italian seasoning, and some salt & pepper. Use your hands again to toss everything together so it’s evenly coated.
- Sprinkle the chicken and potatoes with the poultry herb mix (roughly chop some up and leave some other sprigs intact and scatter them).
- Bake for 30-40 minutes or until the chicken is cooked through. Cooking time will vary depending on how big the chicken pieces are. If needed, broil for a few minutes to crisp up the chicken skin and potatoes more.
Notes
- This recipe can vary in cooking time based on the size of the chicken thighs.
- For extra flavor, you may marinate the chicken and potatoes in the oil and seasonings for a few hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg