Rosemary Chicken Thighs with Roast Potatoes
- Total Time
Toss 2 carrots, cut into 1-inch chunks, in with the potatoes to get more delicious roasted vegetables.
uncooked boneless skinless chicken thigh(s)1 pound(s), 4 (1/4-pound) trimmed
olive oil2 tsp
garlic clove(s)2 clove(s), medium, minced
lemon zest1 tsp, grated
lemon juice canned or bottled1 Tbsp
dried rosemary1 ½ tsp
dried thyme1 tsp
table salt¾ tsp
uncooked potato(es)6 small, new potatoes variety, scrubbed and quartered
- Combine the chicken, 1 teaspoon of the oil, the garlic, lemon zest and juice, rosemary, thyme, and 1/2 teaspoon of the salt in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 30 minutes or up to overnight.
- Toss together the potatoes and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a medium bowl. Spray a baking sheet with nonstick spray and spread the potatoes on the baking sheet. Place the potatoes in the oven and turn the oven on to 425°F. When the temperature reaches 425°F, remove the potatoes from the oven. Toss the potatoes, then push them to one side of the pan.
- Remove the chicken from the marinade and place on the baking sheet. Discard the marinade. Roast until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes. Yields 1 piece chicken and 1/2 cup potatoes per serving.