Ingredients
Method
- Preheat your oven to 425°F. Spray a large 9x13-inch baking dish or rimmed sheet pan with nonstick cooking spray.
- In a large bowl, toss the halved potatoes with 2 tablespoons of the olive oil and all of the potato seasoning until evenly coated. Spread them out in a single layer in the prepared baking dish.
- Pat the chicken thighs completely dry with paper towels. In a small bowl, stir together all of the chicken seasoning ingredients. Drizzle the remaining 1 tablespoon of olive oil over the chicken thighs and rub to coat. Then rub the seasoning mixture generously over all sides of each chicken thigh.
- Nestle the seasoned chicken thighs on top of the potatoes, skin-side up. Scatter the minced garlic around the potatoes in the pan.
- Roast uncovered at 425°F for 40-45 minutes, until the chicken skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F, and the potatoes are fork-tender and golden.
- For extra color and crispiness, turn the broiler to high and broil for 2-3 minutes at the end. Keep a close eye on it!
- Remove from the oven and allow to rest for 5 minutes. Garnish with fresh chopped parsley and a squeeze of fresh lemon juice if desired. Serve warm.
Nutrition
Notes
Crispiest skin tip: Patting your chicken completely dry before seasoning is the single most important step for achieving that perfectly golden, crispy skin. Don't skip it!
Make it a complete nutritious meal: Toss some halved broccoli florets or trimmed green beans directly into the pan with the potatoes for the last 20 minutes of baking to add extra vegetables and nutrients to this already wholesome dish.
Storing leftovers: Allow everything to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes for best results — the chicken skin will crisp back up beautifully!