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Photos of One-pan roast chicken & potatoes Recipe
How To Make One-pan roast chicken & potatoes
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs
- 4 tablespoons olive oil
- 1.5 pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1 tablespoon dried rosemary
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
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Preheat your oven to 425°F (220°C).
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In a large mixing bowl, combine the chicken thighs, olive oil, minced garlic, dried rosemary, salt, and black pepper. Mix well to coat the chicken evenly.
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Place the chicken thighs in the center of a large, rimmed baking sheet.
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In the same mixing bowl, add the halved baby potatoes and toss them with any remaining marinade left in the bowl.
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Arrange the potatoes around the chicken thighs on the baking sheet.
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Sprinkle the potatoes with a little extra salt and black pepper.
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Place the baking sheet in the preheated oven and roast for about 50-60 minutes, or until the chicken is golden brown and cooked through, and the potatoes are crispy and tender.
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Remove from the oven and let the chicken rest for a few minutes before serving.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 450kcal
- Total Fat : 24g
- Saturated Fat : 5g
- Cholesterol : 165mg
- Sodium : 150mg
- Total Carbohydrates : 26g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 32g
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