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Rotina Diária

Everyday Meals

Roast Chicken with Potatoes

Lemon, garlic, and paprika-marinated chicken thighs roast alongside potatoes until the skin is golden and crisp. An easy one-pan dinner.

  • Total time 1 h 40 min
  • Prep time 20 min
  • Oven time 50 min
  • Rest or chill time 30 min
  • Temperature 390 °F (200 °C)
  • Makes Serves 4 (2 chicken thighs per person)
  • Difficulty Easy

Roasting chicken and potatoes together saves time and cleanup: the chicken fat drips down and flavors the potatoes. Bone-in, skin-on chicken thighs are ideal because they have enough fat to stay juicy in the oven.

The lemon and garlic marinade adds flavor throughout. The chicken roasts covered with foil at first to keep it from drying out, then uncovered at the end so the skin can brown.

Ingredients

Amounts for 4 servings (Serves 4 (2 chicken thighs per person)).

Chicken and marinade

Potatoes

Equipment

  • Large bowl
  • Knife and cutting board
  • Baking sheet

Instructions

  1. Step 1 Marinate the chicken

    In a bowl, combine the lemon juice, garlic, salt, paprika, and olive oil. Coat the chicken thighs in the marinade, cover, and refrigerate for at least 30 minutes.

    • 8 bone-in, skin-on chicken thighs
    • 2 tablespoons lemon juice
    • 3 cloves of crushed garlic
    • 1 1/2 teaspoons salt
    • 1 teaspoon sweet paprika
    • 2 tablespoons olive oil

    About 30 min

  2. Step 2 Cut and season the potatoes

    Preheat the oven to 400°F (200°C). Wash the potatoes well, cut them into wedges, and toss with the olive oil, salt, and rosemary leaves.

    • 4 medium potatoes
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1 sprig of rosemary

  3. Step 3 Arrange everything in the pan

    Spread the potatoes in a roasting pan and arrange the chicken thighs on top, skin side up. Pour over the remaining marinade.

  4. Step 4 Roast covered

    Cover with foil, shiny side facing in, and roast for 30 minutes.

    About 30 min

  5. Step 5 Brown uncovered

    Remove the foil and roast for 20 minutes more, until the skin is golden and the potatoes are tender. Pierce the chicken near the bone; the juices should run clear, with no pink.

    About 20 min

Tips for success

  • Marinating the chicken overnight makes it even more flavorful.
  • Don’t overcrowd the pan: if it’s too full, the food will steam instead of brown. Use two pans if needed.
  • Halfway through cooking uncovered, baste the chicken with the pan juices for shinier skin.

Substitutions

Chicken thighs
Drumsticks or wings work with the same cooking time. Skinless breasts dry out easily, so cook them for 15 minutes less.
Potatoes
Sweet potatoes, parboiled cassava, or cubed squash.

How to store

Refrigerate for up to 3 days. Reheat in the oven to crisp the skin again.

Allergens

None of the major allergens are listed among the ingredients.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.