Roast Chicken Thighs and Potatoes

It is getting close to Christmas which means we are very busy and don’t have a lot of spare time. That does not mean we can’t eat well. This recipe takes 10 minutes to prepare and 45 minutes to cook. No need for fast food!

I make this dish with chicken thighs because I like them. I think they have more flavour and moisture than breasts. That being said, you could make this with any chicken pieces, I guess. If you must.

I started by preheating my oven to 400 F (205 C).

I mixed together in a large bowl:

  • 25 ml (2 tablespoons) oil
  • 25 ml (2 tablespoons) lemon juice
  • 8 ml (1 1/2 teaspoon) honey
  • 3 ml (1/2 teaspoon) salt
  • 3 ml (1/2 teaspoon) pepper
  • 3 ml (1/2 teaspoon) onion powder
  • 3 ml (1/2 teaspoon) garlic powder
  • 5 ml (1 teaspoon) dried rosemary

I cut 4 small potatoes into quarters and cut 1/4 of a large onion in half. I tossed the potatoes, onion and 4 chicken thighs in the oil mixture and tossed to coat. I put the chicken on a baking tray, skin side down. Put the potatoes and onions on the tray. Pour any oil mixture left over the tray.

Put the tray in the oven on the bottom rack for 25 minutes.

Turn the thighs, potatoes and onions and move them around.

Put back in the oven for 20 minutes. Make sure the internal temperature of the chicken is over 170 F (75 C).

Take the tray out and let the chicken rest for 5 minutes.

Put on serving dishes.

The Verdict

This is so easy and so good. There is a touch of sweet and a touch of tart. The chicken is incredibly moist and the potatoes have a nice crust with a creamy interior. The skin gets well browned but is soft like the roast chicken your mother used to make. With a delicious meal this easy, why would you ever buy processed or fast food?

The Old Fat Guy

Roast Chicken Thighs and Potatoes

Roast Chicken Thighs and Potatoes

Ingredients

  • 4 chicken thighs
  • 25 ml (2 tablespoons) oil
  • 25 ml (2 tablespoons) lemon juice
  • 8 ml (1 1/2 teaspoon) honey
  • 3 ml (1/2 teaspoon) salt
  • 3 ml (1/2 teaspoon) pepper
  • 3 ml (1/2 teaspoon) onion powder
  • 3 ml (1/2 teaspoon) garlic powder
  • 5 ml (1 teaspoon) dried rosemary
  • 4 small potatoes
  • 1/4 large onion

Instructions

  1. Preheat your oven to 400 F (205 C).
  2. Mix the oil, lemon juice, honey, salt, pepper, onion powder, garlic powder, and rosemary together.
  3. Cut the potatoes into quarters and the onion piece in half.
  4. Toss the chicken, potatoes and onion in the oil mixture.
  5. Put the chicken on a baking tray, skin side down. Put the potatoes and onion around them.
  6. Put on the bottom rack of the oven and roast for 25 minutes.
  7. Turn the chicken, potatoes and onions and move them around. Roast for 20 minutes.
  8. Let the chicken rest for 5 minutes before serving.
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