Chicken Thighs with Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

6 chicken thighs (with skin and bone)

1 pounds baby potatoes (halved)

¼ cup olive oil

2 tbsp balsamic vinegar

4 garlic cloves (minced)

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cumin

¼ teaspoon coriander

Salt and black pepper to taste

Freshly chopped parsley

Directions

Preheat oven to 400°F. Dry the chicken thighs and potatoes with a paper towel and place on a 9x13 oven-safe casserole/baking dish.

In a small bowl, mix olive oil, balsamic vinegar, garlic, paprika, onion powder, cumin, coriander, salt, and pepper. Mix well to combine.

Drizzle the marinade over the chicken in the baking dish.

Add the potatoes and use your hands to evenly coat the chicken and potatoes with the sauce. Position the potatoes around or between the chicken, making sure not to place them on top. If you put the potatoes on top, the chicken skin may steam and become soggy, instead of being crispy.

Bake uncovered for 50-60 minutes until the potatoes are fork tender and the chicken is cooked through.

Broil for an additional 3-5 minutes to achieve an even crispier chicken skin with a golden-brown color.

Allow the chicken to rest for 5 minutes before serving. Garnish with fresh parsley.

Nutrition

• Serving Size: 1 /6
• Calories: 295 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Cholesterol: 102 mg
• Sodium: 173 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 20 g