Golden roasted chicken with crispy baby potatoes, seasoned perfectly and baked until juicy, tender, and full of comforting flavor.

Ingredients

6 chicken legs and thighs
2 lbs baby potatoes
3 tbsp olive oil
4 garlic cloves, minced
1 tsp paprika
1 tsp dried thyme
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 tbsp butter, melted
Fresh parsley for garnish

Instructions

Preheat oven to 425°F (220°C).

Place chicken and baby potatoes in a large baking tray.

Drizzle with olive oil and melted butter.

Add garlic, paprika, thyme, Italian seasoning, salt, and black pepper.

Toss potatoes well and coat chicken evenly with seasoning.

Arrange everything in a single layer.

Bake for 45–55 minutes until chicken is golden brown and potatoes are tender.

Broil for 2–3 minutes at the end for extra crispy skin.

Garnish with fresh parsley before serving.

Serving

Serve hot with roasted vegetables, salad, or warm dinner rolls.

Storage

Store leftovers in the refrigerator for up to 4 days.

Tips

Pat chicken dry before seasoning for crispier skin
Use small potatoes so they cook evenly
Add rosemary or lemon slices for extra flavor
Turn potatoes halfway through roasting for better browning