Ingredients:
4 bone-in, skin-on chicken thighs (or substitute with chicken breast if you prefer)
4-5 medium potatoes, cut into chunks (Yukon gold or red potatoes work well)
8-10 cloves garlic, peeled and left whole
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 teaspoon paprika (for extra flavor)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Prepare the marinade by mixing olive oil, rosemary, paprika, salt, and pepper in a small bowl.
3. Toss the potatoes in half of the marinade, making sure they’re well-coated, and place them in a single layer in a roasting pan.
4. Rub the chicken thighs with the remaining marinade, including the skin side, and place them on top of the potatoes in the pan. Scatter the garlic cloves around the chicken and potatoes.
5. Roast in the oven for 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
6. Garnish with fresh parsley and serve hot. This dish is wonderful with a green salad or some roasted vegetables on the side.
Enjoy the savory, garlicky goodness of this cozy, all-in-one m
eal! Perfect for a small kitchen setup.
