Ingredients
6 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
1/4 cup olive oil
2 tbsp balsamic vinegar
4 garlic cloves, minced
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/4 tsp coriander
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken and potatoes dry and place in a 9×13-inch baking dish.
- In a bowl, whisk olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper.
- Pour mixture over chicken and potatoes. Toss well and arrange potatoes around chicken.
- Bake uncovered for 50–60 minutes, until potatoes are tender and chicken reaches 165°F (74°C).
- Broil 3–5 minutes for extra crispy skin.
- Rest chicken 5 minutes before serving. Garnish with parsley.
Notes
- Add carrots, peppers, or Brussels sprouts for extra veggies.
- Spice it up with chili flakes or cayenne pepper.
- Use rosemary, thyme, or oregano for a Mediterranean touch.
- Swap in sweet potatoes for a sweeter variation.
- Add lemon juice or zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking, Roasting
- Cuisine: American, Mediterranean-inspired
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh + potatoes
- Calories: 420
- Sugar: 2g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
