Juicy chicken with a golden skin and soft potatoes, soaked through with savory pan juices, makes for the kind of home-cooked dinner that feels both generous and effortless. Paprika, garlic and rosemary bring a warm, aromatic lift, while everything roasts together in a single baking dish.
Ingredients
- Chicken thighs — 1.2 kg (2.6 lbs)
- Potatoes — 800 g (1 lb 12 oz)
- Yellow onion — 1
- Garlic — 4 cloves
- Olive oil — 2 tbsp
- Sweet paprika — 1 tsp
- Dried rosemary — 1 tsp (or 2–3 fresh sprigs)
- Dried thyme — 1/2 tsp
- Salt — 1 tsp (or to taste)
- Ground black pepper — 1/2 tsp
- Lemon juice — 30 ml (2 tbsp)
- Water or chicken broth — 50 ml (3 tbsp + 1 tsp)
- Fresh herbs for serving — to taste
Step-by-Step Recipe
- Preheat the oven to 200°C (392°F), using the top and bottom heat setting if available.
- Peel the potatoes and cut them into large wedges, slice the onion into half-moons, and finely mince the garlic.
- In a bowl, mix the oil, paprika, rosemary, thyme, salt, pepper, and lemon juice.
- Pat the chicken dry with paper towels and coat it well with the marinade.
- Toss the potatoes with the remaining marinade, then add the onion and garlic.
- Spread the potatoes and onion in a baking dish, then arrange the chicken pieces on top, skin-side up. Pour the water or broth around the edges of the dish.
- Bake for 40–50 minutes, until the skin is deeply golden and the chicken is fully cooked (the juices should run clear and the internal temperature should reach 75°C (165°F)).
- If you like, switch on the broiler for the last 3–5 minutes to deepen the crispness.
- Let the dish rest for 5 minutes, scatter over fresh herbs, and serve.
Nutritional Value (per serving)
| Calories | 520 kcal |
| Protein | 34 g |
| Fat | 28 g |
| Carbohydrates | 35 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Chicken cuts: drumsticks or wings work well instead of thighs; for chicken breasts, reduce the baking time to 25–30 minutes.
- Vegetables: add carrots, bell peppers, or butternut squash to the potatoes, cutting everything into similar-sized pieces.
- Crispier skin: roast on a rack set over a sheet pan of potatoes, or pat the skin dry before baking.
- Without lemon: replace it with 1 tsp apple cider vinegar, or simply add a little more paprika.
- Seasonings: smoked paprika, garlic powder, or an Italian herb blend pair beautifully with chicken.
Frequently Asked Questions
- Can I bake it without the skin?
- Yes, though the crust will be less crisp. Reduce the baking time by 5–7 minutes so the meat stays juicy.
- How do I know the chicken is done?
- The juices should run clear when pierced, and the internal temperature in the thickest part should be about 75°C (165°F).
- Can I prepare the dish ahead of time?
- Yes, marinate the chicken and cut the potatoes 6–12 hours in advance. Keep them refrigerated and bake just before serving.
- What can I use instead of rosemary?
- Thyme, oregano, or herbes de Provence work well. The flavor will shift slightly, but the dish will still be fragrant.
- How should I reheat leftovers?
- Reheat in the oven at 180°C (356°F) for 10–12 minutes, or in a skillet over low heat with the lid on and a splash of water.