Pan Roasted Chicken & Potatoes

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Pan Roasted Chicken & Potatoes is a simple one pan dinner that is a breeze to whip up, throw in the oven and get dinner done with little effort. Juicy chicken thighs and tender potatoes are seasoned to perfection making this a flavorful meal the entire family will love!

Course: Main Course, Side Dish

Prep Time: 15

Cook Time: 45

Servings:

Author: Heather

Ingredients

6 chicken thighs, bone in, skin on
6 medium russet potatoes, scrubbed and diced into 1 inch cubes
½ onion, roughly chopped
2 tablespoons olive oil
1 tablespoon garlic, minced
1 teaspoon parsley, dried
1 teaspoon salt
¼ teaspoon pepper

Chicken Seasoning

olive oil spray
1 teaspoon thyme, dried
½ teaspoon paprika
1 teaspoon salt
½ teaspoon pepper

Instructions

Preheat oven to 400° and line or grease or large rimmed sheet pan (18x13).
Add potatoes to large zip top bag or bowl and add onions, olive oil, minced garlic, parsley, salt and pepper. Toss it to coat the potatoes evenly.
Spread the potatoes out in a single layer on sheet pan.
Nestle the chicken thighs in the potatoes and spray with olive oil.
Combine thyme, paprika, salt and pepper in a small bowl. Sprinkle the seasoning evenly over the chicken.
Bake for 45-60 minutes until the chicken reaches 165° internally and the potatoes are fork tender.
Let chicken rest for 10 minutes.

Nutrition

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