Chicken Thighs and Potatoes 🍗🥔
Ingredients:
- 4 chicken thighs, skin-on
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat your oven to 400°F (200°C) so it's hot and ready to roast.
2. In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, garlic, paprika, rosemary, salt, and pepper until they are well-coated.
3. In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-6 minutes until the skin is golden brown.
4. Flip the chicken thighs and add the seasoned potatoes to the skillet around them.
5. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
6. Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutritional Information:
This dish provides approximately 450 calories per serving, with about 30g of protein and 25g of fat, making it a hearty and flavorful option for dinner.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes
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