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- 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 1 head of garlic, cloves separated and peeled - 3 tablespoons extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnish) - 1 lemon, cut into wedges (for serving) Gathering the right ingredients makes this dish special. Start with bone-in, skin-on chicken thighs. They give a rich flavor and stay juicy while cooking. Next, grab a pound of baby potatoes. These little gems roast nicely and soak up all the tasty juices. Don’t forget the garlic! Use a whole head, separating the cloves. Garlic adds a wonderful aroma and depth. For seasonings, you need extra virgin olive oil to coat everything. It helps the chicken and potatoes crisp up. Dried oregano brings a warm, herby taste. A touch of smoked paprika adds a subtle smokiness, making it even more delicious. Lastly, grab salt and black pepper. These simple seasonings tie all the flavors together. To finish, fresh parsley brightens the dish, and lemon wedges add a zesty kick. The parsley not only looks nice but also adds freshness. The lemon juice, squeezed over the meal, enhances all the flavors. Trust me; this combination will make your taste buds dance! - Preheat the oven to 425°F (220°C). - In a large bowl, add the halved baby potatoes and peeled garlic cloves. - Drizzle 3 tablespoons of extra virgin olive oil over the potatoes. - Sprinkle 2 teaspoons of dried oregano and 1 teaspoon of smoked paprika on top. - Add salt and freshly ground black pepper to taste. - Toss everything until the potatoes and garlic are well coated. - Spread the seasoned potatoes and garlic on a large baking sheet. - Make sure they are in a single layer for even cooking. - Leave space in the center of the sheet for the chicken thighs. - Pat the chicken thighs dry with paper towels. - Season both sides with salt, pepper, and a light dusting of smoked paprika. - Nestle the chicken thighs skin side up in the center of the baking sheet. - Place the baking sheet in the preheated oven. - Roast for 35-40 minutes until the chicken is cooked. - Check that the internal temperature reaches 165°F (74°C). - Ensure the potatoes are fork-tender and golden brown. - For crispy skin, switch to broil mode during the last 5 minutes. - After cooking, let the dish rest for 5 minutes before serving. - Garnish with fresh parsley and serve with lemon wedges for added zest. To get juicy, flavorful chicken, first pat the chicken thighs dry. This step helps the skin become crispy. Use paper towels to remove any moisture. Next, season both sides with salt, pepper, and smoked paprika. This adds a nice kick of flavor. Don’t be shy with the seasoning; it makes a big difference. For crispy potatoes, give them space on the baking sheet. Lay them out in a single layer. This allows hot air to circulate, making them golden. If you want extra crunch, switch to broil mode for the last five minutes. Keep a close eye on them so they don’t burn. For a fun presentation, serve the dish straight from the baking sheet. If you want a fancier look, transfer the chicken and potatoes to a large platter. Just before serving, squeeze fresh lemon juice over everything. This brightens the flavors and adds a zesty touch. Enjoy your delicious meal! {{image_4}} You can switch chicken thighs for other cuts. Try chicken breasts or drumsticks. Both options work well. Use the same cooking time and temperature. For potatoes, you can use red or Yukon gold. These varieties add different flavors and textures. Think about adding fresh herbs. Rosemary or thyme can enhance the dish. You can also mix in spices like cumin or chili powder for a kick. Adding vegetables can create a full meal. Try carrots, bell peppers, or green beans. Just chop them and add them to the pan with the potatoes. If you need a gluten-free option, this recipe is naturally gluten-free. Just ensure your seasonings are safe. For a low-calorie meal, use skinless chicken and reduce the oil. Swap out some potatoes for zucchini or cauliflower. These changes keep the dish light and tasty. To keep your garlic chicken and potatoes fresh, store them in an airtight container. Place the container in your fridge. This keeps out air and moisture. Eat the leftovers within three days for the best taste. If you wait too long, the flavors fade away. When you want to eat your leftovers, there are a few easy ways to reheat them. You can use the microwave, oven, or stovetop. If you use the microwave, heat them in short bursts. This helps avoid drying out the chicken. If you use the oven, preheat it to 350°F (175°C). Cover the dish with foil so the chicken stays juicy. Heat for about 15-20 minutes, or until warm. You can freeze this dish for later. Just make sure it cools completely before freezing. Use freezer-safe bags or containers. Squeeze out the air and seal tightly. It can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Then reheat using the tips above for the best taste. The ideal internal temperature for chicken is 165°F (74°C). This ensures the meat is safe to eat and juicy. Use a meat thermometer to check the thickest part of the thigh. This step helps you avoid undercooked chicken, which can lead to foodborne illness. Always let the chicken rest for five minutes after cooking. This allows the juices to redistribute, keeping it moist and tasty. Yes, you can use boneless chicken thighs. However, this may change the cooking time. Boneless thighs cook faster than bone-in ones. Check for doneness at around 25-30 minutes. Boneless chicken can also be juicier when cooked correctly. The flavor will still shine with garlic and spices, making it a great choice. You can tell potatoes are done when they are fork-tender. Use a fork to poke a potato; it should slide in easily. If they resist, they need more time. Look for a golden-brown color on the outside for added flavor. Roasting them at high heat helps caramelize the sugars, creating a delicious crust. This post covered a simple and tasty roasted chicken and potato dish. We discussed key ingredients, like chicken thighs and garlic, to enhance flavor. I shared preparation steps and tips for the best results. You can also customize the recipe with different proteins and veggies. Remember, storing and reheating your leftovers properly ensures great taste later. By following these guidelines, you can enjoy a delicious meal that suits your taste each time. Happy cooking!

Sheet-Pan Roasted Garlic Chicken & Potatoes

Indulge in the deliciousness of garlic lovers' sheet-pan chicken and potatoes! This easy recipe combines juicy chicken thighs, tender baby potatoes, and aromatic garlic, all roasted to crispy perfection. With simple ingredients and minimal prep time, you’ll create a comforting meal that’s perfect for weeknight dinners. Click through to explore the full recipe and bring mouthwatering flavors to your table tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

1 head of garlic, cloves separated and peeled

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

1 lemon, cut into wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C) to prepare for roasting.

    In a large mixing bowl, add the halved baby potatoes and peeled garlic cloves. Drizzle over the olive oil, then sprinkle the dried oregano, smoked paprika, and a generous amount of salt and freshly cracked black pepper on top. Toss everything together until the potatoes and garlic are evenly coated with the oil and seasonings.

      Spread the seasoned potatoes and garlic out on a large baking sheet, ensuring they are in a single layer. Leave plenty of space in the center of the sheet for the chicken thighs.

        Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season both sides liberally with salt, pepper, and a light dusting of smoked paprika for added flavor.

          Nestle the chicken thighs into the center of the baking sheet, placing them skin side up against the potatoes and garlic.

            Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the chicken is thoroughly cooked (internal temperature should reach 165°F/74°C), and the potatoes are fork-tender and golden brown.

              Optional: For an irresistible crispy skin, switch your oven to broil mode during the last 5 minutes of cooking.

                Once the cooking time is complete, carefully remove the baking sheet from the oven and allow the dish to rest for about 5 minutes, letting the flavors settle.

                  Finish by garnishing the chicken and potatoes with freshly chopped parsley, and serve with lemon wedges on the side for a refreshing boost of zest.

                    Prep Time, Total Time, Servings: 10 min | 50 min | 4 servings

                      - Presentation Tips: For a casual dining experience, serve directly from the sheet pan; alternatively, transfer the chicken and potatoes to a large platter for a more polished look. Just before serving, squeeze fresh lemon juice over the dish to enhance the flavors, adding a delightful brightness. Enjoy the rustic warmth of this comforting meal!