Ingredients
Scale
- 2 large bone-in, skin-on chicken thighs
- 2 medium Russet potatoes, cubed into 1-inch pieces
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon dried oregano or thyme
- Salt and black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet or a cast-iron skillet. Pat the chicken thighs completely dry with paper towels; this is the secret to getting that shatteringly crispy skin. Cut your potatoes into even 1-inch cubes so they cook at the same rate as the chicken.
- Place the potatoes in a bowl and toss them with the vegetable oil, half of the minced garlic, and a pinch of salt and pepper. Spread the potatoes out on the baking sheet. Place the chicken thighs in the center, skin-side up. Rub the chicken skin with salt, pepper, and the dried herbs. Ensure the potatoes are not piled on top of each other so they can roast instead of steam.
- Slide the pan into the oven and bake for 30 to 35 minutes. While the chicken roasts, mix the remaining garlic with the melted butter in a small bowl. About 5 minutes before the timer goes off, carefully pull the tray out and brush the garlic butter over the chicken tops and drizzle any remaining butter over the potatoes.
- Return the pan to the oven for the final 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden brown. Let the meat rest for 3 to 5 minutes before serving to keep the juices inside. Plate one thigh with a generous helping of buttery potatoes and drizzle any pan juices over the top.
- Cook Time: 45 minutes