I’ve been making this recipe for so many years, I can’t remember where I got it from. It’s really quick to throw together. After fixing it several times, my husband ‘discovered’ that you were supposed to spread the garlic on the chicken. It’s one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.
5 to 6 chicken thighs, bone-in and skin on (2 lbs. total)
15-20 baby potatoes, halved
2 medium carrots, cut into 1-inch pieces (optional)
½ onion, quartered
4 cloves garlic, minced
2 to 3 tablespoons olive oil
2 teaspoons salt (or to taste)
½ teaspoon ground black pepper (or to taste)
1 tablespoon dried rosemary
Preheat oven to 350 degrees F.
In a large roasting pan or casserole dish, add chicken, potatoes, carrots (if using), onion, garlic and olive oil. Season with salt and pepper and toss to coat.
Arrange chicken in between the potatoes. Then, sprinkle dried rosemary on top of the chicken and vegetables.
Place the pan in the oven and cook for 1 hour and 25 minutes until skin crispy and golden brown and potatoes are soft when pierced with a fork.
For crispier and more browned skin, turn the broiler on high and broil for 3-4 minutes until crispy. Be sure to keep a close eye on the broiler as things can burn very quickly.
Remove from oven and serve.