Roast Chicken with Potatoes
Crispy-skinned chicken thighs roasted over tender potatoes in one pan — seasoned simply with salt, pepper and paprika, finished with the pan juices.
- Total time
- 45 min
- Servings
- 4
- Calories
- 680
- Protein
- 46g
Ingredients
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Open the appInstructions
Step 1
Heat the oven to 425°F and pat the 8 chicken thighs very dry with paper towels — dry skin is what crisps.
Step 2
Halve the 1.5 lb baby potatoes and toss them on a sheet pan with 1 tbsp olive oil, 0.5 tsp salt and 0.25 tsp pepper.
Step 3
Rub the chicken all over with the remaining 2 tbsp olive oil, 1 tsp paprika, 0.5 tsp salt and 0.25 tsp pepper.
Step 4
Nestle the chicken skin-side up among the potatoes in a single layer, without stacking pieces.
Step 5
Roast 35-40 minutes, until the skin is deep golden, the potatoes are tender when pierced and the chicken juices run clear.
Step 6
Rest 5 minutes, then spoon the pan juices over the chicken and potatoes and serve.
Tools you’ll need
- sheet pan
- oven
- knife
- mixing bowl
- paper towels
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