Ingredients
Scale
- 2 lbs Bone-in, skin-on chicken thighs (or drumsticks)
- 2 lbs Russet or yellow potatoes, scrubbed and cubed
- 1 Large yellow onion, sliced into wedges
- 3 Cloves garlic, minced
- 3 Tablespoons vegetable oil or melted margarine
- 1 Tablespoon dried rosemary or thyme
- 1 Teaspoon paprika
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Grease a large 9×13 inch baking dish or a rimmed baking sheet with a little oil. Wash the potatoes thoroughly and cut them into 1-inch cubes. Slice the onion into thick wedges. Place the potatoes and onions into a large mixing bowl.
- In a small bowl, whisk together the oil, minced garlic, dried herbs, paprika, salt, and pepper. Pour two-thirds of this mixture over the potatoes and onions, tossing well to coat. Spread the vegetables in an even layer in the prepared baking dish. Pat the chicken pieces dry with a paper towel and place them on top of the vegetables. Brush the remaining oil mixture over the chicken skin.
- Place the dish in the center rack of the oven. Bake for 45 to 50 minutes. Check the chicken with a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). The potatoes should be fork-tender and the chicken skin should be golden brown and crispy.
- Remove the dish from the oven and let it rest for 5 minutes. This allows the juices to redistribute back into the meat. If desired, sprinkle with fresh parsley. Serve the chicken directly from the pan with a generous scoop of the roasted potatoes and onions.
- Cook Time: 60 minutes