Description
Juicy chicken thighs and crispy potatoes roasted together in one pan, then finished with a vibrant herb sauce. A simple weeknight dinner.
Ingredients
Units
Scale
- 4-6 chicken thighs
- 1 tbsp (15 ml) chicken spice rub
- 1 lbs (400 gr) baby potatoes
- 0 lbs (125 gr) streaky bacon
- 1 tbsp (30 ml) olive oil
- salt and black pepper
- 1 lbs (300 gr) vine tomatoes
Instructions
- Rub the chicken thighs with spice rub and arrange them in an oven-safe baking tray.
- Place the baby potatoes and streaky bacon in between the chicken thighs.
- Drizzle with olive oil and season.
- Bake at 356°F (180°C) for 30 minutes, covered with foil.
- Remove the foil and bake for a further 15 minutes.
- Remove from the oven and place the vine tomatoes in the tray.
- Bake for the last 15 minutes, until the tomatoes are blistered and roasted.
- Prepare the herb sauce by chopping the herbs extra fine and combining them with olive oil and lemon zest.
- Serve the herb sauce with the tray bake.
Notes
- For extra crispy potatoes, toss them with olive oil and salt before adding them to the pan.
- Substitute bone-in, skin-on chicken breasts for the thighs, increasing cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 150