Introduction
There’s nothing quite like the comforting aroma of roasted chicken and potatoes wafting through the kitchen. This oven-baked chicken thighs recipe brings together crispy, golden-skinned chicken and tender, herb-roasted potatoes — all baked together on one tray for the ultimate easy family dinner.
Nutrition (Per Serving)
- Calories: 480
- Protein: 38g
- Fat: 28g
- Carbohydrates: 22g
- Fiber: 3g
- Sodium: 610mg
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or microwave in short bursts.
- Freeze: You can freeze cooked chicken and potatoes for up to 2 months. Thaw overnight before reheating.
FAQs
Q: Can I make this with boneless chicken?
Yes! Just reduce the bake time to about 35–40 minutes and check for doneness.
Q: Can I use other vegetables?
Absolutely — carrots, zucchini, or Brussels sprouts work beautifully.
Q: How can I make the chicken extra crispy?
Pat the skin completely dry before seasoning, and finish under the broiler for 3–5 minutes.
Leave a Reply