Print
Ingredients
Scale
- 5 to 6 chicken thighs, bone-in and skin on (about 2 lbs. total)
- 15–20 baby potatoes, halved
- 2 medium carrots, cut into 1-inch pieces (optional)
- ½ onion, quartered
- 4 cloves garlic, minced
- 2 to 3 tablespoons olive oil
- 2 teaspoons salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon dried rosemary
Instructions
- Preheat the oven to 350°F (175°C).
- Combine chicken thighs, baby potatoes, optional carrots, onion, and garlic in a large roasting pan.
- Drizzle olive oil over ingredients, and season with salt and pepper, tossing to coat.
- Arrange chicken thighs among potatoes and sprinkle with rosemary.
- Roast in the oven for about 1 hour and 25 minutes until chicken is golden and potatoes are tender.
- Optional: Broil for 3-4 minutes for extra crispiness.
- Serve hot and enjoy!
Notes
Marinate chicken with olive oil, garlic, and rosemary for more flavor ahead of time.
Consider substituting baby potatoes with sweet potatoes or adding bell peppers for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 2
- Sodium: 700
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 40
- Cholesterol: 120