Description
A refined, pantry-friendly meal featuring crisp skin, golden potatoes, and sweet roasted peppers, effortlessly elegant and full of flavor.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1.5 lb small waxy potatoes (Yukon Gold or baby potatoes), halved or quartered
- 2 large bell peppers (1 red, 1 yellow), cut into 1-inch strips
- 1 medium red onion, sliced into crescents
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced or minced
- Zest and juice of 1 lemon
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or flat-leaf basil
- Optional: 1 tablespoon unsalted butter, dotted on potatoes
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with foil or parchment.
- Pat the chicken dry for crispier skin.
- Toss potatoes with 2 tablespoons olive oil, half the garlic, salt, and black pepper. Spread on the baking sheet and roast for 15 minutes.
- While potatoes roast, mix remaining olive oil, lemon zest, lemon juice, smoked paprika, oregano, remaining garlic, and salt in a bowl.
- Pat chicken thighs dry, season, and brush with lemon-olive oil mixture. Place chicken skin-side up on potatoes and add bell peppers and red onion around.
- Roast for 25-30 minutes until chicken reaches 165°F (74°C). If skin browns too quickly, tent with foil.
- Deglaze the pan with white wine or chicken stock after removing it and spoon the pan juices over chicken and vegetables.
- Sprinkle with parsley and let rest for 5 minutes before serving.
Notes
For extra flavor, add a final squeeze of fresh lemon just before serving. Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 130mg