Ingredients
Scale
- 1.5 lbs Bone-in, skin-on chicken thighs
- 1.5 lbs Yukon gold potatoes, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the potatoes and red onion with olive oil, rosemary, garlic powder, salt, and pepper. Spread evenly onto the prepared baking sheet.
- Step 3: Place the chicken thighs on top of the potatoes and onions, spacing them evenly.
- Step 4: Bake for 35-40 minutes, or until the chicken is cooked through and the potatoes are tender. Chicken internal temperature should reach 165°F (74°C).
- Step 5: If desired, broil for the last 2-3 minutes to crisp up the chicken skin, watching carefully to prevent burning.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven or air fryer to best retain the crispness of the chicken skin.
- Serve with a dollop of Dijon mustard or a squeeze of fresh lemon juice to brighten the flavors.
- For extra crispy potatoes, parboil them for 5 minutes before tossing with the oil and spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American