Herb-Roasted Chicken Thighs with Potato Wedges
A hearty one-pan dinner the whole family will love. Juicy chicken thighs marinated in garlic, lemon, and herbs roast alongside golden potato wedges for a satisfying, no-fuss meal. Pure comfort food at its very best.
🛒 Ingredients
6 servings
- 4 whole chicken leg quarters (thigh and drumstick)
- 6 medium potatoes, cut into wedges
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and black pepper to taste
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Directions
- 1
Separate the drumsticks from the thighs and pat everything dry with paper towels.
- 2
In a large bowl, whisk together the garlic, oregano, paprika, lemon juice, olive oil, salt, and pepper.
- 3
Toss the chicken pieces and potato wedges in the marinade until thoroughly coated; let rest for 15 minutes.
- 4
Arrange everything in a single layer in a large baking dish — no water needed.
- 5
Cover tightly with aluminum foil and roast in a preheated oven at 400 °F (200 °C) for 25 minutes.
- 6
Remove the foil and continue roasting for 15–20 minutes until the skin is golden and crispy and the potatoes are tender.
💡 Chef's Tip
Skip the water — the chicken releases its own juices naturally, keeping everything moist. For extra-crispy skin, switch to broil for the last 2 minutes.
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Same category — Poultry
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