Description
Juicy roasted chicken with crispy potatoes, all cooked in one pan for an easy family dinner.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken pieces (legs + thighs)
- 1.5 lbs baby gold potatoes, halved
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 4 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Whisk together tomato paste, olive oil, garlic, paprika, thyme, onion powder, salt, pepper, and chicken broth to make the marinade.
- Toss chicken and potatoes with the marinade in a roasting pan until evenly coated.
- Bake at 400°F (200°C) for 50–60 minutes until chicken is crispy and potatoes are tender, flipping potatoes halfway.
- Optional: Broil for 3–5 minutes for extra crispiness.
- Garnish with parsley and serve hot.
Notes
- For crispier skin, pat chicken dry before marinating.
- Adjust red pepper flakes to taste.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg