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Baked Chicken Thighs with Baby Potatoes
By Olivia Ribas · primaverakitchen.com
6
1 hr 10 min
Bone-in chicken thighs and halved baby potatoes roasted in a garlicky balsamic marinade, finished under the broiler for crispy skin.
| prepPreheat oven to 400°F / 200°C | |||||
| 6 chicken thighs (with skin and bone) | Dry chicken & potatoes, place in dish | Drizzle marinade, coat chicken & potatoes | Bake 400°F / 200°C, 50–60 min until tender | Broil 3–5 min until golden & crispy | Rest 5 min, garnish with parsley |
| 450 g baby potatoes (halved) | |||||
| 60 ml olive oil | Mix oil, vinegar, garlic & spices | ||||
| 2 tbsp balsamic vinegar | |||||
| 4 garlic cloves (minced) | |||||
| 1 tsp paprika | |||||
| ½ tsp garlic powder | |||||
| ½ tsp onion powder | |||||
| ½ tsp cumin | |||||
| ¼ tsp coriander | |||||
| Salt and black pepper to taste | |||||
| Freshly chopped parsley | |||||
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