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Table of Contents
Essential CookwareLodge Cast Iron Skillet 12-inch
Perfect for searing and baking — this recipe needs even heat distribution
- What makes Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans special?
- What ingredients do you need for Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans?
- How do you make Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans step by step?
- Frequently Asked Questions About Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans
- What are some expert tips for Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans?
- Common mistakes to avoid when making Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans
- Where does Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans come from?
- What easy ingredient swaps can you make for Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans?
Juicy Herb-Baked Chicken with Roasted Potatoes & Green Beans
This delicious herb-baked chicken is paired with roasted potatoes and green beans for a complete meal.
Equipment
- mixing bowl
- baking sheet
- oven
- meat thermometer
- cutting board
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- salt (to taste)
- pepper (to taste)
- 1 lb baby potatoes, halved
- 1 lb green beans, trimmed
- 1 tbsp fresh parsley, chopped ((for garnish))
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well-coated. Allow to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavors.
- While the chicken is marinating, prepare the vegetables. In another bowl, toss the halved baby potatoes with a tablespoon of olive oil, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for 15 minutes.
- After 15 minutes, remove the baking sheet, and add the marinated chicken thighs to the sheet, skin-side up.
- Return the baking sheet to the oven and roast for an additional 25 minutes.
- In the last 10 minutes of cooking time, add the green beans to the baking sheet, tossing them with the drippings from the chicken and potatoes.
- Once the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden brown, remove from the oven.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and enjoy your meal!
Notes
For extra flavor, marinate the chicken overnight.
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