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- 4 chicken thighs, bone-in and skin-on - 4 medium potatoes, diced into cubes - 6 cloves garlic, minced - 3 tablespoons olive oil Chicken thighs give a rich flavor. I love the crispy skin when cooked right. Potatoes add heartiness and soak up all the tasty juices. Garlic brings a punch of flavor that makes this dish shine. Olive oil helps with cooking and adds a nice finish. - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - 1 teaspoon paprika - 1 lemon, zested and juiced Thyme and rosemary add a lovely herbal note. Paprika gives a hint of warmth and color. Lemon zest and juice brighten the dish, balancing the rich flavors. This mix creates a flavorful harmony that makes every bite special. - Fresh parsley, chopped (for garnish) - Salt and pepper, to taste Fresh parsley not only adds color but also freshness. Adjust salt and pepper to your taste. This final touch makes the dish pop and enhances the overall experience. Enjoy the burst of flavors in every bite! - Preheat your oven to 425°F (220°C). - Dice the potatoes into small cubes. This helps them cook evenly. - In a bowl, combine chicken thighs with lemon zest and juice. - Add salt and pepper to the chicken. Mix well to coat it fully. - Spread the seasoned potatoes evenly across a large sheet pan. - Place the chicken thighs on top of the potatoes, skin side up. - Roast the pan in the oven for 30 to 35 minutes. The chicken should reach 165°F (75°C) internally, and the potatoes should be golden and tender. To ensure even cooking, cut your potatoes into uniform cubes. This helps them cook at the same rate. Arrange the chicken thighs on top of the potatoes. This way, the chicken drips its juices down, adding flavor. For crispy skin, start with dry chicken thighs. Pat them with paper towels before seasoning. The dry skin will crisp up nicely in the oven. Baking at a high temperature of 425°F (220°C) also helps achieve that golden brown finish. You can boost flavor by adding more herbs. Try fresh thyme or rosemary if you have them. You can also add spices like onion powder or black pepper for extra depth. Balancing acidity is key, so use lemon wisely. The zest adds brightness, while the juice cuts through the richness. This balance makes every bite taste fresh and lively. For the best results, use a heavy-duty sheet pan. It helps with heat distribution and browning. If you have a rimmed baking sheet, that works great too. You can also use a baking dish if you prefer. A shallow dish allows for better air flow, helping the chicken and potatoes to roast evenly. Whichever you choose, make sure it fits all your ingredients without crowding. {{image_2}} You can easily swap chicken thighs for chicken breast or drumsticks. Chicken breast cooks faster, so check it early. Drumsticks give a juicy bite and add flavor. For a vegetarian option, try tofu. Press and cube firm tofu. Marinate it like chicken for a tasty meal. Feel free to add more veggies. Carrots, bell peppers, and zucchini work great. They roast nicely and soak up flavor. You can also swap in seasonal vegetables. In fall, use butternut squash. In summer, toss in fresh corn. Each swap brings new flavors and colors. Mix up the seasonings for a twist. An Italian herb blend adds a nice touch. Use basil, oregano, and thyme for a fresh taste. For heat, try adding chili flakes. This spicy version wakes up the dish and adds depth. Feel free to play with flavors to match your mood! To store leftovers, let them cool completely. Place the chicken and potatoes in a shallow dish. Cover it tightly with plastic wrap or a lid. You can also use airtight containers. This keeps out air and moisture. Use glass or plastic containers that seal well. This helps the food last longer in the fridge. You can store them for up to three days. If you want to save some for later, freezing is a great option. Divide the meal into portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Thaw the chicken and potatoes in the fridge overnight before cooking. To reheat, use the oven or microwave. Make sure the food is heated to 165°F (75°C) before eating. For the best taste, eat leftovers within three days. When freezing, use within three months. Always check for signs of spoilage. Look for any off smells or changes in color. If the chicken feels slimy or the potatoes look brown, throw them away. Keeping food in good condition is key to enjoying your meal later. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the cooking time to about 25-30 minutes. Always check the chicken for doneness to be safe. You can check if the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, make a cut in the thickest part. The juices should run clear, not pink. Many sides go well with this dish. Try steamed green beans or roasted carrots. A fresh salad adds a nice crunch. For salads, consider a simple mixed green salad. You can also serve dips like tzatziki or hummus on the side for extra flavor. This recipe for Garlic Herb Chicken and Potatoes is simple yet satisfying. We explored key ingredients like chicken thighs, potatoes, and herbs that add flavor. I shared step-by-step instructions to guide you through the cooking process. Tips for perfecting the dish and ideas for variations help keep things fresh. Don't forget to store leftovers properly to enjoy later. Happy cooking! You’ll impress yourself and others with this meal.

Garlic Herb Chicken and Potatoes Sheet Pan

Savor the flavors of Garlic Herb Chicken & Potatoes Delight with this easy and delicious recipe! Perfectly roasted chicken thighs and crispy potatoes, all infused with garlic and herbs, make for a delightful meal. Get ready to impress your family or friends with this quick dish that’s full of flavor. Click to discover the full recipe and elevate your dinner tonight! #GarlicHerbChicken #EasyRecipes #DinnerInspiration #ChickenAndPotatoes
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Ingredients
  

4 chicken thighs, bone-in and skin-on

4 medium potatoes, diced into cubes

6 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon paprika

Salt and pepper, to taste

1 lemon, zested and juiced

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the diced potatoes, minced garlic, olive oil, dried thyme, dried rosemary, paprika, salt, and pepper. Toss until the potatoes are evenly coated with the seasoning mix.

      In another bowl, mix the chicken thighs with lemon zest, lemon juice, salt, and pepper. Make sure the chicken is well coated with the mixture.

        On a large sheet pan, spread the seasoned potatoes evenly. Place the chicken thighs on top of the potatoes, skin side up.

          Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the potatoes are tender and golden brown.

            Once cooked, remove the sheet pan from the oven and let it rest for about 5 minutes.

              Garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4