Roasted Chicken with Tomatoes and Potatoes

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Description:

This delicious, one-pan Roasted Chicken with Tomatoes and Potatoes is a hearty and easy-to-make dish. Tender chicken thighs are roasted alongside juicy tomatoes, crispy potatoes, and aromatic herbs, creating a flavorful, comforting meal perfect for family dinners or gatherings.

Ingredients (Quantities):

  • Bone-in, skin-on chicken thighs: 4-6 pieces
  • Baby potatoes (halved): 1 lb
  • Cherry tomatoes: 2 cups
  • Olive oil: 3 tablespoons
  • Garlic (minced): 4 cloves
  • Fresh thyme (or dried): 2 teaspoons
  • Fresh rosemary (or dried): 1 teaspoon
  • Paprika: 1 teaspoon
  • Salt and black pepper: to taste
  • Lemon: 1 (cut into wedges)
  • Balsamic vinegar: 1 tablespoon (optional)
  • Fresh parsley (chopped): 2 tablespoons (for garnish)

Optional Ingredients:

  • Onions (sliced): 1 medium (adds extra sweetness)
  • Red pepper flakes: ½ teaspoon (for a bit of heat)
  • Feta cheese (crumbled): ¼ cup (for a Mediterranean twist)
  • Capers: 1 tablespoon (for a briny flavor)

Instructions:

  1. Preheat the oven: Preheat your oven to 400°F (200°C).
  2. Prepare the vegetables: In a large bowl, toss the baby potatoes and cherry tomatoes with 1 ½ tablespoons of olive oil, garlic, thyme, rosemary, salt, and pepper.
  3. Prepare the chicken: Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, paprika, salt, and pepper.
  4. Assemble the dish: Arrange the seasoned potatoes and tomatoes on a large baking sheet or roasting pan. Place the chicken thighs on top of the vegetables, skin side up. Add lemon wedges around the pan.
  5. Roast the chicken and vegetables: Roast in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, and the internal temperature of the chicken reaches 165°F (75°C). The potatoes should be tender and slightly crispy around the edges.
  6. Optional finishing touch: Drizzle with balsamic vinegar during the last 5 minutes of cooking for extra depth of flavor.
  7. Serve and garnish: Remove the pan from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Tips for Success:

  • Ensure the chicken skin is dry: This helps it crisp up nicely while roasting.
  • Cut the potatoes evenly: Halving or quartering them into similar sizes ensures they cook uniformly.
  • Use a hot oven: Roasting at a high temperature ensures the chicken skin gets crispy and the potatoes roast perfectly.
  • Add more vegetables: If you want, you can add carrots or zucchini to the pan for variety.

Recommendations:

  • Pair with a simple green salad or crusty bread for a complete meal.
  • For a Mediterranean vibe, add feta cheese and olives on top just before serving.

Nutrition (per serving, estimated):

  • Calories: 520
  • Protein: 32g
  • Fat: 35g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sodium: 800mg
  • Sugars: 3g

Enjoy this flavorful and easy-to-make Roasted Chicken with Tomatoes and Potatoes!

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