Description
This one-pan dish features crispy skin chicken thighs seasoned with garlic, fresh rosemary, and thyme, cooked alongside baby potatoes for a cozy weeknight dinner.
Ingredients
Main Ingredients
- 6 pieces Bone in, skin on chicken thighs
- 4-6 cloves Garlic, minced or smashed
- 1-2 tablespoons Fresh rosemary, chopped
- 1-2 tablespoons Fresh thyme, leaves pulled off
- 2 tablespoons Olive oil
- Salt and black pepper (To taste)
Optional Ingredients
- Lemon wedges (Optional, for serving)
- Baby potatoes or chopped Yukon gold (Optional for one pan dinner)
- Onion, sliced (Optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels.
- In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- Rub the mixture all over the thighs, especially under and over the skin.
- If adding potatoes, toss them with some olive oil, salt, pepper, and any extra herbs.
- Arrange everything on a sheet pan with chicken skin side up and potatoes in a single layer.
Cooking
- Bake for 35 to 45 minutes, until the skin is crisp and the chicken is cooked through.
- Let rest for 5 minutes before serving.
Notes
For extra crispy skin, ensure the chicken is dry before baking, do not cover the pan, and do not overcrowd the chicken. Finish with a broil for 1-2 minutes if you want it even crispier.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: dinner, Main Course
- Cuisine: American