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For this tasty dish, gather these fresh ingredients: - 4 bone-in, skin-on chicken thighs - 1 pound baby potatoes, halved - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 tablespoons olive oil - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley, chopped (for garnish) To make this meal, accurate measurements help. Here’s how you can adjust: - Chicken thighs: You can swap bone-in thighs for boneless. This cuts cooking time. - Potatoes: If you prefer, use larger potatoes. Just cut them into smaller pieces. - Herbs: Fresh herbs give great flavor. If you have dried herbs, use 1 teaspoon for each tablespoon. - Olive oil: Any cooking oil can work, but olive oil adds a lovely taste. - Paprika: For a smoky flavor, use smoked paprika instead. Fresh herbs taste bright and lively. They bring a special touch to your dish. I love using fresh rosemary and thyme in this recipe. Dried herbs, on the other hand, are handy and last longer. They can still give nice flavor but may lack some freshness. If you choose dried herbs, remember: - Use less, as they are stronger. - Add them early in cooking to let their flavors bloom. Using fresh herbs elevates this meal. But if you only have dried ones, don’t worry! You can still make a delicious dish. Start by preheating your oven to 425°F (220°C). This high heat will help crisp the chicken skin and brown the potatoes. While the oven heats, grab a large mixing bowl. Add halved baby potatoes, minced garlic, chopped rosemary, chopped thyme, olive oil, paprika, salt, and pepper. Toss everything well. Ensure the potatoes are fully coated in flavors. Next, place the chicken thighs skin-side up in a roasting pan or cast-iron skillet. Squeeze the juice from one lemon over the chicken. Then, season the chicken with salt and pepper. This step is key for great flavor. Arrange the seasoned potatoes around the chicken in the pan. Drizzle any remaining oil and herbs from your mixing bowl over the chicken and potatoes. Roast everything in the preheated oven for about 35 to 40 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). The skin should be crispy and the potatoes tender and golden brown. Use a meat thermometer to check the chicken's doneness. This tool is simple and helps avoid any guesswork. To check if the chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. If it reads 165°F (74°C), it's ready. For the potatoes, pierce them with a fork. They should be soft and easy to cut. If the chicken isn't done, return it to the oven for a few more minutes. Always let the dish rest for 5 minutes after cooking. This step allows juices to settle and enhances the flavor. To get the best crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with a paper towel. This step removes moisture for better crisping. Next, use olive oil to coat the skin. This helps it brown nicely. Season with salt and pepper. The salt draws out moisture, enhancing crispiness. Roast in a hot oven at 425°F. This high heat cooks the skin quickly. After 35-40 minutes, check if the skin is golden and crispy! Flavor balance is key for this dish. Use fresh herbs like rosemary and thyme for a bright taste. Minced garlic adds depth, while lemon juice gives a fresh zing. Don’t forget the salt and pepper. These simple seasonings enhance all the flavors. Taste the potatoes as you mix them. Adjust the seasoning if needed. This small step makes a big difference. When everything cooks together, the tastes blend. You’ll enjoy a savory and satisfying meal. To make this dish, a few tools are very helpful. A large mixing bowl is great for tossing the potatoes and herbs. Use a roasting pan or cast-iron skillet for even cooking. A meat thermometer is a must. It helps you check if the chicken is done. Aim for an internal temperature of 165°F. A paper towel is handy for drying the chicken skin. Lastly, have a sharp knife ready for cutting the chicken and potatoes. These tools make your cooking easier and more fun! {{image_2}} You can boost your meal by adding seasonal veggies. Carrots, bell peppers, and zucchini work well. Chop them into bite-sized pieces. Mix them with the potatoes and herbs. This adds color and nutrients to your dish. It also gives new flavors. Try using vegetables that are fresh and in season for the best taste. If you want to switch up the protein, you have options. Chicken breasts or drumsticks are great choices. For a plant-based option, try chickpeas or tofu. Just adjust the cooking time. Make sure the chicken reaches 165°F (74°C), or the tofu is golden brown. This keeps your meal exciting and allows for variety. Herbs can change the taste of your dish. If you want to try something new, swap rosemary and thyme. Basil, oregano, or dill can add unique flavors. Mix and match them based on your taste. Fresh herbs give a bright flavor, while dried ones offer convenience. Experiment to find your favorite blend, and enjoy the fresh taste in every bite! After enjoying your garlic herb chicken and potatoes, let the leftovers cool. Place the chicken and potatoes in an airtight container. This helps keep them fresh. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat your garlic herb chicken and potatoes, first, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and potatoes in a baking dish. Cover with foil to keep moisture in. Heat for about 20-25 minutes. Check to make sure everything is hot throughout. You can also use a microwave, but the oven keeps the skin crispy. If you have extra garlic herb chicken and potatoes, freezing is easy. Let the dish cool completely. Then, wrap the food tightly in plastic wrap. Place it in a freezer-safe bag or container. Label it with the date. This dish can stay in the freezer for up to three months. To enjoy later, let it thaw in the fridge overnight before reheating. Yes, you can use boneless chicken for this dish. Boneless chicken cooks faster than bone-in chicken. To keep it juicy, reduce the cooking time. Aim for 25-30 minutes in the oven. Check that it reaches 165°F for safety. You have many great options to pair with Garlic Herb Chicken and Potatoes. Here are some ideas: - A simple green salad adds freshness. - Steamed broccoli or green beans bring color and nutrients. - Garlic bread gives a nice crunch. - Rice or quinoa can soak up the chicken’s juices. Absolutely! A slow cooker works well for this recipe. Start by searing the chicken in a pan for flavor. Then, add all the ingredients to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The chicken will be tender, and the potatoes will absorb all the tasty herbs. This blog post covered the essentials of making Garlic Herb Chicken and Potatoes. We explored the key ingredients and their measurements. You learned tips for cooking perfectly, like checking doneness and achieving crispy skin. We also discussed how you can vary the recipe with different veggies and proteins. In closing, remember to experiment with flavors and adjust as you like. Enjoy your cooking journey!

Garlic Herb Chicken and Potatoes

Indulge in a delightful meal with our Savory Garlic Herb Chicken & Crispy Potatoes recipe! In just 45 minutes, you can enjoy juicy chicken thighs paired with tender, flavorful baby potatoes. With fresh herbs, garlic, and a hint of lemon, this dish is perfect for any occasion. Ready to impress your family and friends?
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Ingredients
  

4 bone-in, skin-on chicken thighs

1 pound baby potatoes, halved

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons olive oil

1 teaspoon paprika

Salt and pepper to taste

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes, minced garlic, rosemary, thyme, olive oil, paprika, salt, and pepper. Toss until the potatoes are evenly coated.

      Place the chicken thighs skin-side up in a large roasting pan or cast-iron skillet. Squeeze the lemon juice over the chicken, then season generously with salt and pepper.

        Arrange the seasoned potatoes around the chicken in the roasting pan. Drizzle any remaining oil and herbs from the bowl over the chicken and potatoes.

          Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is crispy. The potatoes should be tender and golden brown.

            Once done, remove from the oven and let it rest for 5 minutes.

              Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings

                  - Presentation Tips: Serve directly from the skillet or roasting pan for a rustic look. Garnish with lemon wedges and additional herbs for color.