YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chicken Thighs with Herb Roasted Potatoes
Enjoy this rustic dish featuring two small, crispy roasted chicken thighs paired with herb-infused Yukon Gold potatoes. The savory chicken and aromatic, lightly seasoned potatoes combine for a comforting meal that's both satisfying and balanced, ideal for a wholesome dinner experience.
INGREDIENTS
2 small chicken thighs (120g each, skin-on)
1 medium Yukon Gold potato (150g)
0.5 teaspoon olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
Place the chicken thighs on a baking sheet lined with parchment paper.
Drizzle the chicken lightly with olive oil and tuck a sprig of rosemary and thyme underneath each thigh for extra aroma.
Wash and cube the Yukon Gold potato into bite-sized pieces. Toss the potatoes with a pinch of salt, pepper, and a drizzle of olive oil if desired.
Spread the potatoes around the chicken on the baking sheet.
Roast in the preheated oven for about 30-35 minutes or until the chicken skin is crispy and the potatoes are tender, turning the potatoes halfway through cooking.
Once cooked, remove from oven and let rest for a few minutes before serving.