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Zesty Herb Marinated Chicken Thighs and Potatoes (One Pan Dinner That Wows!)

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
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Ingredients

  • Chicken Thighs bone-in, skin-on: These stay juicy and get irresistibly crispy on top.
  • Baby Potatoes: Creamy inside crispy outside—perfectly roasted next to the chicken.
  • Fresh Dill and Thyme: Adds brightness and a herby punch.
  • Garlic & Lemon: A zesty combo that brings everything to life.
  • Paprika & Adobo Seasoning: For warmth depth, and that golden glow.
  • Olive Oil Salt, Pepper & Fresh Parsley: Simple, but essential.

Instructions

  • Step-by-step:
  • Make the Marinade: Combine olive oil, garlic, lemon zest and juice, dill, thyme, paprika, adobo, salt, and pepper.
  • Marinate Chicken: Toss chicken thighs in the marinade and let them sit (minimum 30 minutes).
  • Prep Potatoes: Halve baby potatoes and toss with a little of the marinade or olive oil, paprika, garlic powder, salt, and pepper.
  • Arrange on Baking Sheet: Place chicken thighs skin-side up on a large baking tray. Surround them with the seasoned potatoes.
  • Bake: Roast at 425°F for 35–45 minutes, or until chicken is cooked through (175°F internal temp) and potatoes are golden.
  • Broil (Optional): Broil for 2–3 minutes to crisp the chicken skin even more.
  • Finish: Let chicken rest 5 minutes. Sprinkle everything with chopped fresh parsley and a final squeeze of lemon.