By Sandi
Preheat your oven to 400°F (200°C).
Peel the onion and slice it into thin rings. Set aside.
Peel the potatoes and cut them into thick wedges. Transfer them to a large bowl.
Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the potatoes. Toss well to coat.
In a separate bowl, mix 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, paprika, and 1/2 teaspoon of dried thyme.
Place the chicken thighs on a baking tray lined with parchment paper. Rub the spice mixture over the chicken, ensuring all sides are coated.
Arrange the onion slices and potato wedges around and under the chicken thighs on the tray.
Roast the chicken and vegetables in the preheated oven for about 50-60 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). Stir the potatoes halfway through the cooking time for even roasting.
Remove from the oven and let the chicken rest for a few minutes before serving.
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This Dinner Main Course recipe is ready in 1 hour 10 minutes and features chicken thighs (skin-on, bone-in), large onion, medium potatoes and other delicious ingredients. Contains 560 calories total.
Preheat your oven to 400°F (200°C).
Peel the onion and slice it into thin rings. Set aside.
Peel the potatoes and cut them into thick wedges. Transfer them to a large bowl.
Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of dried thyme to the potatoes. Toss well to coat.
In a separate bowl, mix 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, paprika, and 1/2 teaspoon of dried thyme.
Place the chicken thighs on a baking tray lined with parchment paper. Rub the spice mixture over the chicken, ensuring all sides are coated.
Arrange the onion slices and potato wedges around and under the chicken thighs on the tray.
Roast the chicken and vegetables in the preheated oven for about 50-60 minutes or until the chicken skin is crispy and the internal temperature reaches 165°F (74°C). Stir the potatoes halfway through the cooking time for even roasting.
Remove from the oven and let the chicken rest for a few minutes before serving.
Calories per Serving: 560
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