Description
A delicious recipe for roasted chicken thighs served with tender baby potatoes, flavored with garlic, herbs, and a rich gravy.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
Instructions
- Preheat oven to 400°F (200°C).
- Pat chicken thighs dry and rub with olive oil, salt, pepper, onion powder, garlic powder, thyme, and rosemary.
- Place chicken in a large oven-safe skillet or dish. Arrange baby potatoes around them. Drizzle with remaining olive oil and toss to coat.
- Roast for 40–45 minutes, or until chicken is 165°F internally and potatoes are tender. Remove chicken and potatoes from pan.
- Place pan on stovetop over medium heat. Add butter and flour to the drippings. Whisk to create a roux and cook for 1–2 minutes.
- Slowly whisk in chicken broth and simmer until gravy thickens.
- Return chicken and potatoes to pan or serve gravy over top. Garnish with parsley if desired.
Notes
- For crispy skin, ensure chicken thighs are patted dry before seasoning.
- Feel free to add other vegetables to the roasting pan for more flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and some potatoes
- Calories: 540
- Sugar: 1g
- Sodium: 960mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg