Mouthwatering Herb Roasted Chicken with Baby Potatoes and Cherry Tomatoes
Juicy roasted chicken thighs infused with fragrant herbs, roasted alongside tender baby potatoes and sweet cherry tomatoes. A perfect hearty yet fresh Mediterranean meal!
Total time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Skill Level: Easy to Medium
Ingredients
4 bone-in, skin-on chicken thighs
1½ lbs (700g) baby potatoes, halved
1½ cups cherry tomatoes
4 garlic cloves, smashed
3 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp dried oregano
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Preheat Oven:
Preheat your oven to 425°F (220°C).
2. Prepare Herb Marinade:
In a small bowl, whisk together olive oil, lemon zest and juice, rosemary, thyme, oregano, salt, and pepper.
3. Marinate Chicken & Veggies:
Place the chicken thighs in a large bowl or baking dish. Add baby potatoes, cherry tomatoes, and garlic cloves. Pour the herb marinade over everything and toss gently to coat evenly.
4. Arrange in Baking Dish:
Spread the chicken thighs skin-side up in a single layer in a large roasting pan or baking dish. Scatter the potatoes, tomatoes, and garlic around the chicken.
5. Roast:
Roast for about 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), the skin is golden and crisp, and potatoes are tender when pierced with a fork.
6. Finish & Serve:
Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.
Notes & Tips
Skin-on chicken: Using skin-on chicken thighs gives you crispy, flavorful skin. You can also use bone-in chicken breasts or drumsticks.
Veggie alternatives: Feel free to add other veggies like zucchini, bell peppers, or red onion.
Make it ahead: Marinate the chicken and veggies for up to 4 hours before roasting to deepen the flavors.
Frequently asked questions FAQs
Q: Can I use chicken breasts instead?
A: Yes, but adjust cooking time to about 30-35 minutes, and monitor for doneness carefully to avoid drying out.
Q: Can I use frozen vegetables?
A: Fresh is best for roasting. If using frozen, thaw and pat dry before roasting to avoid sogginess.
Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently in the oven or microwave.
Nutritional Information
Calories: 450
Protein: 38g
Fat: 24g
Carbohydrates: 22g
Fiber: 4g
Sugar: 5g
Sodium: 550mg