Herb Roasted Chicken With Paprika Potatoes |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This recipe from Food and Drink Magazine is just the right amount for two. The potatoes are absolutely scrumptious so feel free to make extra! Ingredients:
3 sprigs fresh thyme |
2 teaspoons butter, at room temperature |
1 garlic clove, minced |
salt |
ground black pepper |
4 chicken thighs, skin-on and bone-in |
2 potatoes |
olive oil |
1/4 teaspoon smoked paprika |
1/2 cup grape tomatoes, halved |
Directions:
1. Preheat the oven to 400 degrees F.
2. Using parchment paper, line a large baking sheet with shallow sides.
3. Remove the leaves from the thyme and coarsely chop - you should have around 2 tablespoons.
4. Place half in a small bowl.
5. Stir in the butter, garlic and a pinch of salt and pepper.
6. Evenly divide the mixture and stuff under the chicken skin.
7. Sprinkle the chicken with salt and pepper and place on 1 side of the baking sheet.
8. Bake in the centre of the oven for 10 minutes.
9. Meanwhile, peel the potatoes and cut into large bite-size chunks.
10. Place in a bowl and drizzle with olive oil, the sprinkle with salt, pepper and paprika.
11. Toss until evenly coated.
12. After 10 minutes, place on the baking sheet with the chicken and continue to bake, basting occasionally, for 25 minutes.
13. During the last 5 minutes, scatter the tomatoes on the baking sheet.
14. Serve, sprinkling the chicken with the remaining chopped thyme.
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