Description
The ultimate lazy-day dinner that tastes like you spent hours in the kitchen! This One Pan Garlic Roasted Chicken sizzles with flavor while you kick back and relax.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs/680g)
- 1.5 lbs (680g) baby potatoes, halved
- 8 garlic cloves, 4 minced and 4 whole
- 3 tablespoons (45ml) olive oil, divided
- 1 tablespoon (15g) unsalted butter, melted
- 1 teaspoon (5g) kosher salt, plus more to taste
- ½ teaspoon (2.5g) freshly ground black pepper
- 1 teaspoon (1g) fresh rosemary, chopped
- 1 teaspoon (1g) fresh thyme leaves
- ½ teaspoon (0.5g) dried oregano
- 1 lemon, half juiced and half sliced into rounds
- 2 tablespoons (6g) fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 425°F (220°C) and position rack in the middle. Pat chicken thighs completely dry with paper towels.
- In a small bowl, combine 2 tablespoons olive oil, melted butter, minced garlic, salt, pepper, and half of the herbs.
- Place chicken in a large bowl, pour half the garlic-herb mixture over it, and massage thoroughly, getting some under the skin. Let rest 15 minutes at room temperature.
- Meanwhile, toss halved potatoes with remaining olive oil, whole garlic cloves, remaining herbs, a pinch of salt, and lemon juice until evenly coated.
- Line a large rimmed baking sheet with parchment paper. Spread potatoes in a single layer, creating spaces for the chicken thighs. Place chicken skin-side up and scatter lemon slices around the pan.
- Roast for 35-40 minutes until chicken reaches 165°F (74°C) with crispy golden skin and potatoes are tender and crisp on the outside.
- Remove from oven and let rest 5 minutes before sprinkling with fresh parsley and serving.