Description
A simple, flavorful one-pan meal with juicy roasted chicken thighs, crispy potatoes, and tender greens, all cooked together for easy cleanup.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 4 cups mixed greens (such as kale or spinach)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 lemon, sliced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Toss potatoes with 1 tbsp olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread on a baking sheet.
- Place chicken thighs on top of potatoes, skin-side up. Drizzle with remaining olive oil and season with salt and pepper.
- Roast for 25 minutes, then add greens and lemon slices around the chicken. Roast for another 10 minutes until chicken is cooked through and greens are wilted.
- Serve hot directly from the pan.
Notes
You can customize the seasonings to taste.