British 50 min

Roasted Chicken and Potato Tray Bake

Name: Roasted Chicken and Potato Tray Bake
Total time: 50 min
Yield: 2 servings
Cuisine: British
Ingredients: 8 bone-in skin-on chicken thighs; 1.5 lbs baby potatoes, halved; 1 head garlic, cloves separated and unpeeled; 1 lemon, sliced; 4 fresh rosemary sprigs; 4 fresh thyme sprigs; 3 tablespoons olive oil; 1 teaspoon smoked paprika; Salt and black pepper to taste

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Ingredientsfor 2

500

Cal

42g

Protein

28g

Carbs

26g

Fat

18 bone-in skin-on chicken thighs
21.5 lbs baby potatoes, halved
31 head garlic, cloves separated and unpeeled
41 lemon, sliced
54 fresh rosemary sprigs
64 fresh thyme sprigs
73 tablespoons olive oil
81 teaspoon smoked paprika
9Salt and black pepper to taste

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Instructions

1
Preheat oven to 425°F. Toss halved potatoes and garlic cloves with 2 tablespoons olive oil, smoked paprika, salt, and pepper on a large sheet pan. Spread in an even layer.
2
Pat chicken thighs completely dry with paper towels. Rub with remaining olive oil and season very generously with salt and pepper on all sides. Nestle the chicken skin-side up on top of the potatoes.
3
Tuck lemon slices, rosemary, and thyme around the chicken. The lemon and herbs perfume the whole tray as it roasts.
4
Roast at 425°F for 45–50 minutes until the chicken skin is deeply golden and crispy, the internal temp reads 175°F (ideal for thighs), and the potatoes are golden and tender. The chicken fat drips down and roasts the potatoes in the most flavorful way possible. Let rest 5 minutes before serving — squeeze the roasted garlic cloves out of their skins over the dish.