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:
- Preheat the oven: Preheat your oven to 400°F (200°C).
- 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.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, paprika, salt, and pepper.
- 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.
- 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.
- Optional finishing touch: Drizzle with balsamic vinegar during the last 5 minutes of cooking for extra depth of flavor.
- 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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