By Ashley Hoeltzel
Preheat the oven to 200°C (400°F).
Peel and quarter the potatoes. Place them in a large bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried thyme, and paprika. Toss well to coat evenly.
Peel and slice the onion into thick wedges. Peel and mince the garlic cloves.
In a roasting pan, arrange the chicken thighs skin side up. Drizzle with the remaining tablespoon of olive oil and lemon juice, sprinkle with the remaining salt and pepper, and rub the minced garlic over the chicken.
Add the seasoned potatoes and onion wedges around the chicken in the roasting pan.
Roast in the preheated oven for 45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C), and the potatoes are tender and crisp around the edges.
Serve hot with a side of your choice or a fresh salad.
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This Dinner Main Course Roasted Dishes recipe is ready in 60 minutes and features chicken thighs, potatoes, garlic and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (400°F).
Peel and quarter the potatoes. Place them in a large bowl with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, dried thyme, and paprika. Toss well to coat evenly.
Peel and slice the onion into thick wedges. Peel and mince the garlic cloves.
In a roasting pan, arrange the chicken thighs skin side up. Drizzle with the remaining tablespoon of olive oil and lemon juice, sprinkle with the remaining salt and pepper, and rub the minced garlic over the chicken.
Add the seasoned potatoes and onion wedges around the chicken in the roasting pan.
Roast in the preheated oven for 45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C), and the potatoes are tender and crisp around the edges.
Serve hot with a side of your choice or a fresh salad.
Calories per Serving: 450
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